3-Ingredient Lemon Mousse (Eggless)

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.

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

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

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!

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

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

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

More Fresh Lemon Recipes

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

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