Already have an account?
Get back to the
Dessert

Lemon Mousse Cake

For an easy and delicious dessert, try this Lemon Mousse Cake. It’s not zingy, creamy and buttery — but it doesn’t require any baking! To make a lightened up version of this cake, simply swap full-fat cream cheese for a low-fat variety.

Yields

16 servings

Total Time

Prep Time

Ingredients

  • 2½ cups Nilla wafers, finely ground
  • 5 Tbs. butter, melted
  • 2½ cups heavy cream
  • ¾ cup + 1 Tbs. sugar
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 1 cup lemon curd
  • 2 Tbs. lemon juice
  • 1½ tsp. grated lemon zest
  • 2 (¼ oz.) envs. unflavored gelatin
  • Halved lemon slices

Instructions

Grease bottom of 8"x3" springform pan. Mix crumbs and butter. Press into bottom of pan; chill 20 min. On medium-high speed, beat 13⁄4 cups cream and 1⁄4 cup sugar until stiff. In separate bowl, on medium, beat cream cheese and 1⁄2 cup sugar until smooth; beat in 3⁄4 cup curd, juice and zest. In 1-qt. microwavesafe bowl, stir 1⁄4 cup water into gelatin; let stand 5 min. Microwave until melted, 15 sec. Stir in 1 cup cream cheese mixture; stir back into remaining cheese mixture. Fold in whipped cream. Transfer to pan. Cover; chill 6 hrs.

On medium-high, beat remaining cream and sugar until stiff. Transfer to pastry bag fitted with star tip. Remove side of pan. Pipe cream on cake; spoon on remaining curd. Add lemons.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.