Frosted lemon mousse recipe

Keep cool this summer with these citrus showstoppers. Perfect for that decadent garden party you were thinking of throwing…

frosted lemon mousse

Frosted lemon mousse

A deliciously refreshing mousse that will really make an impact. An impressive dessert to serve up to family and friends, or just keep for yourself!

Course Dessert
Cuisine baking
Keyword mousse
Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 7 hours
Total Time 7 hours 30 minutes
Servings 6
Calories 242 kcal
Author Lakeland


  • 4 gelatine leaves
  • 200g (7oz) cream cheese
  • 50g (1¾oz) caster sugar
  • finely grated zest of 1 lemon
  • 70ml (2¾fl oz) lemon juice
  • 1 free-range egg white
  • 150ml (5fl oz) double cream
  • 2-3 drops yellow food colouring
  • small bay leaves to decorate
  • Silikomart Silicone Lemon Dessert Mould or other dessert moulds


  1. Soak the gelatine leaves in a jug of cold water for 5 minutes. Meanwhile, beat together the cream cheese, caster sugar and lemon zest.

  2. Put the lemon juice into a saucepan with 30ml (1fl oz) water. Lift the soaked gelatine from the water, squeeze out any excess liquid and add the gelatine to the saucepan. Heat gently to dissolve, taking care not to boil. Once fully dissolved, remove from the heat and cool for 10 minutes.

  3. While the gelatine liquid is cooling, whisk the egg white in a grease-free bowl until it holds its shape. Gently fold through the cream cheese mixture. Whip the cream until it starts to thicken, then fold this through too. Stir in 2-3 drops of yellow food colouring.

  4. Slowly pour the gelatine liquid into the cream cheese mixture, stirring as you go to incorporate.

  5. Put the Silikomart Silicone Lemon Dessert Mould onto a tray to keep it steady. Spoon in the mixture and level off the tops - the moulds should be full, so that they can be turned out more easily. Transfer to the fridge to set for 2-3 hours. When set, transfer to the freezer and freeze for 3-4 hours, or overnight. To turn out the moulds, carefullt run the point of a knife around the rim of each 'lemon', then push up from the base to release. Place on serving plates and allow to stand for 10-15 minutes, then serve, decorated with bay leaves.

Recipe Notes

TIP: Choose a tray or baking sheet that will fit into your fridge, and clear a shelf before you start. You'll need space in your freezer too – and it needs to be level!

Nutrition Facts
Frosted lemon mousse
Amount Per Serving
Calories 242 Calories from Fat 190
% Daily Value*
Fat 21.1g32%
Saturated Fat 13.3g83%
Sugar 8.8g10%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.