Lemon Mousse Cake
The perfect dessert for spring, summer, or anytime you want something bright, creamy, and refreshingly tangy, this Lemon Mousse Cake is a multi-layered masterpiece. With a soft sponge base, rich lemon curd center, and a cloud-like whipped mousse top, it’s a bakery-style creation made in your own kitchen.
If you’re looking for a dessert that feels indulgent but still fits within healthy dinner goals or can double as a high-protein snack (with a few easy tweaks), this recipe delivers. It’s also a stunning alternative to a no-bake cheesecake, offering structure and beauty while staying light and citrusy.
Ingredients
For the Sponge Cake:
-
6 large eggs (room temperature)
-
1 cup white sugar
-
1 tbsp vanilla extract
Advertisement: -
1 cup all-purpose flour (sifted)
-
2 tbsp melted salted butter
-
2 oz Limoncello Liqueur (optional, for soaking)
For the Lemon Curd:
-
6 egg yolks (lightly beaten)
Advertisement: -
1 cup sugar
-
½ cup fresh lemon juice
-
Zest of two lemons
-
½ cup butter (cut into small pieces)
For the Lemon Mousse:
-
½ batch chilled lemon curd (from above)
Advertisement: -
2 cups whipping cream
-
2 tbsp powdered sugar
-
½ tsp vanilla extract
For the Vanilla Whipped Cream:
-
1 cup whipping cream
Advertisement: -
1 tsp vanilla extract
-
1 tbsp powdered sugar
For Candied Lemon Peel (Optional):
-
¾ cup sugar
-
¾ cup water
Advertisement: -
Peel of one lemon (cut into strips)
-
½ cup extra sugar (for coating)
Directions
see continuation on next page
The Best Dinner in the World: Stuffed Cabbage Rolls
How To Make Stuffed Zucchini Boats
Oklahoma fried onion burger
The “small round hole” on the nail clipper has special and powerful uses
How to use sweet cloves to lose weight
Quick and Easy Korean Cheese Corn Recipe
Department of Homeland Security announced on Wednesday
This plant is called ‘Christmas cactus.’ Here’s how to successfully grow it in a pot at home