• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • No-Bake Cheesecakes
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español

El Mundo Eats

menu icon
go to homepage
  • No-Bake Cheesecakes
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • No-Bake Cheesecakes
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×
    • Chewy pumpkin cookies.
      Chewy Pumpkin Cookies
    • The best slice of no-bake chocolate cheesecake.
      The Best No-Bake Chocolate Cheesecake
    • Taking out a piece of apple cinnamon rolls.
      Apple Cinnamon Rolls
    • Two bowls of mini chicken pot pies.
      Mini Chicken Pot Pies
    • Easy peach cobbler with cake mix in a tray with ice cream.
      Peach Cobbler With Cake Mix
    • A bowl of peanut butter stir-fry noodles.
      Peanut Sauce Stir-Fry Noodles
    • Hazelnut ice cream on a cone.
      The Best Hazelnut Ice Cream
    • Brazilian cheese bread.
      Brazilian Cheese Bread (Pao de Queijo)
    • A whole no-bake lemon cheesecake with a missing portion.
      No-Bake Lemon Cheesecake With Condensed Milk
    • A bowl of pesto.
      Walnut Basil Pesto
    • Cooked rice in a plate.
      How To Cook Jasmine Rice
    • A bowl of beef rendang.
      Beef Rendang
    El Mundo Eats » Small Batch

    Published: Jul 15, 2023 · Updated: Jul 15, 2023 by Bea & Marco · This post may contain affiliate links · 13 Comments

    3-Ingredient Lemon Mousse (Eggless)

    Jump to Recipe

    Refreshing 3-ingredient lemon mousse recipe that's eggless and requires no cooking. It's light and airy with a delicious balance of tart and sweetness. An amazing light dessert for hot days.

    Lemon mousse in small glasses.
    Jump to:
    • Why This Recipe Works
    • Ingredients For This Mousse
    • Step-By-Step Instructions
    • Recipe Expert Tips
    • How To Serve And Store
    • Recipe FAQs
    • More Fresh Lemon Recipes
    • Watch The Video
    • 📖 Recipe
    • 💬 Comments

    Why This Recipe Works

    This lemon mousse without gelatin is deliciously tart and sweet with an airy and light texture. It's so refreshing and perfect for this hot weather. And the best part is, there's no cooking involved.

    Marco has been making this 3-ingredient lemon mousse without fail for like 100 million times. It's a success-guaranteed, easy, and straightforward recipe that you can't go wrong with it, even if you try!

    Our secret ingredient to make this mousse airy and light is using very cold evaporated milk. And this also means you don't need to whisk any eggs to get that desirable texture because this recipe is an eggless lemon mousse recipe.

    Ingredients For This Mousse

    Ingredients to make eggless lemon mousse.

    Evaporated milk - Full fat. Not low-fat or skimmed.

    Condensed milk - Yes, we're making lemon mousse with condensed milk! Find regular (full fat) and sweetened ones. This is going to be our only sweetener and it's also adding that creamy smooth touch to the mousse. I also use it in my delicious no-bake lemon cheesecake and lemon meringue pie.

    Lemon juice - Freshly squeezed, please. You'll need around 2-3 lemons, of an adult fist size. I love to use fresh lemons as they have a more intense flavor and smell, like when I use them in my famous lemon loaf cake and lemon honey parfait!

    ⭐ See the recipe card for full information on ingredients and quantities.

    Step-By-Step Instructions

    Process one.

    1. Whisk evaporated milk. Pour the evaporated milk into a big bowl. Whisk on high speed for a good 7-9 minutes using a handheld whisk, until it's thick and triples the volume. This is important to get an airy and light texture. And as you can see, we're making our lemon mousse without cream!

    Process two.

    2. Mix in condensed milk. Pour the condensed milk into the bowl and whisk until everything is well combined.

    Process three.

    3. Pour in lemon juice. While whisking on low speed, slowly pour in the lemon juice. Continue whisking for 1 minute until the mixture thickens. Spoon into small glasses of choice. Chill in the fridge for a minimum of 8 hours, preferably overnight. Enjoy!

    Recipe Expert Tips

    Spooning mousse from a glass.
    1. Make sure the evaporated milk is very cold. Chill it in the fridge 1 day earlier. This will make it triple the volume when we whisk it. That's what is going to make our mousse airy and light.
    2. The lemon juice will thicken the milk mixture. So mix well for a good 1-2 minutes. If for some reason the mixture is still loose, don't worry. It'll firm up beautifully in the fridge later.

    How To Serve And Store

    Serve - Cold from the fridge. Add a lemon wedge and sprinkle some lemon zest to make them look fancy! You can also add some sweetened whipped cream or my delicious lemon curd (or both!) on top. Or pair them with your favorite berries.

    Store - In the fridge for up to 3-4 days. Place them in an air-tight container to avoid getting stale fridge odor. As days go by, the lemon juice will start to separate (remember, we're not using gelatin here) and forms a thin layer on the bottom. The taste won't change, they'll still be amazing!

    Recipe FAQs

    What is lemon mousse?

    It's an uncooked light and airy dessert that's usually served cold. The lemon flavor is achieved by adding fresh lemon juice and sometimes even lemon zest.

    Can I make this ahead?

    Yes! In fact, I'd highly recommend making this one day before serving. This way it'll have time to chill and set properly.

    Can you freeze lemon mousse?

    You can but just know that the texture won't be the same.

    Showing the texture of the mousse.

    More Fresh Lemon Recipes

    • 3 Lemon honey parfait on a table
      Lemon Honey Parfait
    • A whole no-bake lemon cheesecake with a missing portion.
      No-Bake Lemon Cheesecake With Condensed Milk
    • Slices of cake on a wooden cutting board.
      Lemon Loaf Cake With Icing
    • Lemon Meringue Pie
      Lemon Meringue Pie

    If you tried this 3 Ingredients Lemon Mousse without Eggs or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!

    Watch The Video

    📖 Recipe

    A serving plate with glasses of mousse.

    3 Ingredients Lemon Mousse (Eggless)

    Refreshing 3-ingredient lemon mousse recipe that's eggless and requires no cooking. This easy lemon mousse is light and airy with a delicious balance of tart and sweetness. An amazing light dessert for hot days.
    Author: Bea & Marco
    4.8 from 6 votes
    Print Pin Rate
    Servings: 6 small glasses
    Prep Time12 minutes mins
    Chill Time8 hours hrs
    Total Time8 hours hrs 12 minutes mins

    Ingredients 
     

    • 12 fl oz full fat evaporated milk , very cold
    • 14 oz full fat (regular) sweetened condensed milk
    • ½ cup lemon juice
    Prevent your screen from going dark

    Instructions

    • Pour the evaporated milk into a big bowl. Using a handheld whisk, beat it on high speed for 7-9 minutes until it gets thick and triple the volume.
    • Add in condensed milk and mix everything well.
    • While whisking on low speed, slowly pour in the lemon juice. Mix for 1-2 minutes until the mixture thickens. Spoon into small glasses and chill in the fridge for a minimum of 8 hours, preferably overnight. Enjoy!

    Notes

    1. Make sure the evaporated milk is very cold before using. I like to chill it in the fridge 1 day before.
    2. The lemon juice will thicken the mixture. If for some reason yours is still quite loose, no worries. It'll be properly set in the fridge after a few hours.
    3. I use glasses of ⅔ cup (more or less) to serve.

    Nutrition Facts

    Calories: 302.1kcal, Carbohydrates: 43.8g, Protein: 9.6g, Fat: 10.6g, Saturated Fat: 6.5g, Cholesterol: 40.8mg, Sodium: 151mg, Potassium: 458.4mg, Fiber: 0.1g, Sugar: 42.9g, Calcium: 353.6mg, Iron: 0.3mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Apr 27, 2018. Updated with improved text and pictures on Jul 15, 2023.

    More Small Batch Recipes

    • Quick Malaysian red curry laksa
      Quick Malaysian Red Curry Laksa (20 Minutes)
    • chicken ramen bowl overhead view.
      Quick 30-Minute Chicken Ramen
    • Healthy chocolate coconut tarts
      Healthy Chocolate Tarts (GF, Eggless, RSF)
    • scooping tiramisu from a glass.
      10-Minute Tiramisu For Two (Eggless)

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. May says

      September 22, 2023 at 4:15 am

      Hi! I want to make this but don’t currently have an electric whisk. Could I use a hand whisk or maybe a blender instead?

      Reply
      • Bea & Marco says

        September 26, 2023 at 5:31 pm

        Hi, May! I don't recommend using a blender as the volume will triple its size and it'll overflow. You could use a hand whisk but just know that it'll take a bit of effort. Hope it helps!

        Reply
    2. Marissa says

      July 21, 2023 at 9:45 am

      5 stars
      I didn't expect this will work but it did. LOL!! So easy. so delicious.
      Thank you!

      Reply
      • Bea & Marco says

        July 21, 2023 at 10:20 am

        Haha! Right? It's like magic. We love it. Thanks, Marissa!

        Reply
    3. Sandra says

      December 19, 2022 at 1:03 pm

      Will this freeze

      Reply
      • Bea & Marco says

        December 20, 2022 at 11:26 am

        No this doesn't freeze well, sorry!

        Reply
    4. Lorraine says

      September 12, 2022 at 7:59 pm

      4 stars
      I have added lemon zest to o boost the flavour and added mashed raspberries at the bottom of the sundae glasses as another twist

      Reply
    5. Jane Hellier says

      January 03, 2022 at 1:12 am

      5 stars
      Ye s I have made this recipe and it’s lovely

      Reply
      • Bea says

        January 03, 2022 at 10:21 am

        Awesome! Thanks for your feedback, Jane!

        Reply
    6. Maria Bendana says

      October 16, 2019 at 10:54 am

      5 stars
      So easy and delicious, a hit!

      Reply
      • Bea says

        October 17, 2019 at 8:42 am

        Thanks Maria!

        Reply
    7. Marisol says

      July 19, 2019 at 4:27 pm

      This looks delish 🙂

      Reply
      • Bea says

        July 21, 2019 at 9:29 am

        Thanks Marisol!

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. We both cook and take photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Summer Recipes

    • Healthy Pineapple Upside Down Cake
    • Healthy breakfast 3 ways
      Healthy Breakfast 3 Ways
    • Healthy no-churn mango ice cream
      Healthy No-Churn Mango Ice Cream
    • Showing the inside texture of half-eaten air-fryer falafel.
      Crispy Air-Fryer Falafel (Gluten Free & Vegan)

    Popular Recipes

    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats