Lemon mousse cake, a cold dessert for summer

Lemon Mousse Cake

Like the lemon mousse la Lemon Mousse Cake It is a cold dessert that is generally consumed in summer. Thanks to its light texture and the freshness of its citrus flavor, it becomes a great way to end meetings at this time of year. Check it!

The lemon mousse tart is a easy dessert to make that you should prepare the day before. Something that at Bezzia we understand as an advantage because it will allow you to not worry and enjoy your guests on the day chosen for the meeting. Better if you can do some of the work beforehand, don't you think?

Some people prepare this cake with a cookie baseHowever, we have preferred to place some ladybug cakes as a base. It is more comfortable and lightens the preparation of the cake. But you can do without this or change it for one of cookies, you choose!

The recipe

Lemon mousse cake, a cold dessert for summer
This lemon mousse cake is ideal as a summer dessert. It is very refreshing thanks to its citrus flavor and is served cold. Try it!

Recipe type: Dessert
Rations: 8

Preparation time: 
Cooking time: 
Total time: 

  • Egg whites 4
  • A pinch of salt
  • 120 g. icing sugar
  • 75 ml. lemon juice
  • 500 ml. cold whipping cream (35% fat)
  • 4 sheets of neutral gelatin
  • Lemon zest
  • 8 sponge cakes
  • White chocolate to decorate
For coverage
  • 260 ml water
  • 1 packet of powdered lemon gelatin

  1. To start we put the gelatin sheets to hydrate in cold water.
  2. We mount the whites with a pinch of salt using the electric rods.
  3. When they are semi-assembled add half of the icing sugar and beat again to achieve a firm meringue. We booked.
  4. Next, we place the lemon juice in a saucepan and heat over medium heat until it starts to boil.
  5. Then we remove it from the heat and add the drained neutral gelatin leaves and stir with a hand whisk until diluted.
  6. Then we fill a large bowl of ice water and place the saucepan on it to cool down. Once warm, we reserve.
  7. Now, we beat the cold cream until almost firm and add to it the remaining icing sugar and lemon zest to taste, beating again until assembled.
  8. We integrate the whites mounted in the cream container with the help of a spatula and enveloping movements so as not to lower the mixture.
  9. Then add the gelatin and we incorporate
  10. Now, in a removable 22-centimetre round mold or an equivalent square one whose walls and bottom we will have lined with acetate, place some biscuits on the base.
  11. Then pour the lemon mousse about these.
  12. Smooth with a spatula and we take to the fridge, at least for 6 hours.
  13. Then We prepare the coverage. To do this, boil the water in a saucepan and off the heat add the gelatin, stirring until it dissolves.
  14. Once done, Let it cold down at room temperature until almost cold.
  15. Then, cover the mousse cake of lemon with the coverage and we take it back to the fridge until it solidifies.
  16. Unmold the lemon mousse cake, decorate with some chocolate shavings white and let it rest at room temperature for 10 minutes before serving it

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