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frozen lemon mousse cups

Frozen Lemon Mousse Cups

These frozen lemon mousse cups are creamy, tangy, and refreshing. Made with just a few simple ingredients, they’re the perfect light dessert for summer or whenever you crave something sweet and citrusy.
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Prep Time 15 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American with a fresh citrus twist
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup heavy whipping cream cold
  • ½ cup fresh lemon juice strained
  • 1 tablespoon lemon zest finely grated
  • ½ cup sweetened condensed milk
  • 1 tablespoon honey or maple syrup optional, for extra sweetness
  • Pinch of salt
Optional toppings: fresh mint, berries, crushed graham crackers, or extra lemon zest.

Method
 

Whip the cream
  1. Pour the cold heavy whipping cream into a large mixing bowl.
  2. Beat with a hand mixer or stand mixer until soft peaks form.
Make the lemon base
  1. In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, honey, and a pinch of salt.
  2. The mixture will thicken slightly once the lemon juice is added.
Fold the cream
  1. Gently fold the whipped cream into the lemon mixture using a spatula.
  2. Take your time and don’t stir too hard—the mousse should stay light and airy.
Fill and freeze
  1. Spoon the mixture into small cups, ramekins, or glass jars.
  2. Place in the freezer for 3–4 hours, or until firm.
Serve and enjoy
  1. Let the mousse cups sit at room temperature for about 5 minutes before serving.
  2. Garnish with mint, berries, or graham cracker crumbs if you like.

Notes

  • Use fresh lemon juice, not bottled, for the best flavor.
  • If you want a lighter version, swap heavy cream for coconut cream and condensed milk for Greek yogurt.
  • These mousse cups keep well in the freezer for up to 5 days.