Creamy Iced Lemon Mousse

This elegant iced lemon mousse transforms simple ingredients into a refreshing dessert that looks like it took hours to prepare. The combination of tangy lemon and sweet graham cracker base creates a perfect balance that's both light and satisfying.

I first made this mousse for a backyard gathering when temperatures hit triple digits. The cool, citrusy flavor was so refreshing that it has become my go-to summer dessert whenever friends visit.

Ingredients

• Evaporated milk: Full fat delivers the creamy texture without the heaviness of cream
• Sugar: Balances the tartness of lemon for perfect sweetness
• Fresh lemon juice: Provides bright tanginess that store-bought cannot match
• Lemon zest: Contains essential oils that enhance the flavor profile dramatically
• Graham wafer crackers: Create a contrasting crunchy base with subtle honey notes
• Lemon slices: For garnish add visual appeal and extra citrus aroma

Step-by-Step Instructions

Chill Components:

Refrigerate the evaporated milk, bowl and whisk for about 2 hours or place in freezer for 30 minutes. This crucial step ensures proper whipping and structure of your mousse.

Create The Base:

Distribute crushed graham crackers into serving glasses or jars. Use approximately 1 to 2 heaping teaspoons per 4 ounce jar, creating a thin but flavorful foundation layer.

Whip The Milk Mixture:

Using an electric whisk, combine the chilled evaporated milk with sugar for a full 2 minutes. The mixture will become noticeably frothy as air incorporates into the liquid.

Add Citrus Elements:

Slowly drizzle lemon juice into the mixture while continuously whisking for another 1 to 2 minutes. Watch as the mixture magically transforms into a thick, fluffy cloud texture. Gently fold in the lemon zest to distribute the bright flavor throughout.

Assemble And Freeze:

Carefully spoon the lemon mousse over the graham cracker base in each glass. Transfer to freezer for at least 2 hours until set but still soft enough to enjoy.

Garnish And Serve:

Top each mousse with fresh lemon slices and a sprinkle of additional graham cracker crumbs for visual appeal and textural contrast.

Pin it

The magic of this recipe lies in the transformation of simple evaporated milk. My grandmother taught me this technique when I was young, explaining how the acidity from the lemon juice causes the proteins in the milk to thicken naturally, creating that dreamy mousse texture without complicated techniques.

Pin it

Make Ahead Options

This dessert actually improves with a bit of time in the freezer. For best results, make it up to 24 hours before serving. If frozen longer than 3 hours, let it sit at room temperature for about 5 minutes before serving to achieve the perfect creamy consistency. The texture should be similar to a semifreddo rather than hard ice cream.

Perfect Pairings

Serve this iced lemon mousse alongside fresh berries for a gorgeous color contrast and complementary flavor. Raspberries and blackberries work particularly well with the bright lemon notes. For a more substantial dessert course, pair with thin butter cookies or shortbread fingers.

Troubleshooting Tips

If your mousse isn't thickening properly, the most likely culprit is temperature. The evaporated milk must be thoroughly chilled before whipping. Additionally, using full fat evaporated milk is essential as the lower fat versions won't achieve the same luxurious texture. Fresh lemon juice is also critical as bottled versions may not have the same acidity level needed for proper thickening.

Frequently Asked Questions

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for this mousse as it provides superior flavor and helps achieve the proper texture. Bottled juice may affect both taste and consistency.

→ How long does this mousse keep in the freezer?

The mousse can be stored in the freezer for up to 2 weeks if covered properly. Let it sit at room temperature for 5-10 minutes before serving for the best texture.

→ Can I substitute the evaporated milk?

Evaporated milk is crucial for this particular technique. Heavy cream isn't a suitable substitute as it behaves differently when whipped with acidic ingredients like lemon juice.

→ Why does the evaporated milk need to be chilled?

Chilling the evaporated milk, bowl and whisk is essential for proper whipping. Cold temperatures help the milk proteins stabilize the air bubbles, creating a fluffy texture.

→ Can I make this dessert without freezing it?

Freezing is necessary for this mousse to set properly. Without freezing, the mousse will remain too soft and won't hold its structure when served.

→ What can I use instead of graham crackers?

Digestive biscuits, shortbread cookies, or vanilla wafers make excellent substitutes for the graham cracker base. Just ensure they're finely crushed for the proper texture.