Lemon Mousse Cake

A dreamy, light yet luxurious dessert featuring layers of zesty lemon curd, airy mousse, and a buttery biscuit base. Perfect for spring, summer, or anytime you crave a refreshing citrus treat!

Ingredients

For the Biscuit Base:

1 ½ cups (150g) digestive biscuits or graham crackers, crushed
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) granulated sugar

For the Lemon Curd:

3 large egg yolks
½ cup (100g) granulated sugar
⅓ cup (80ml) fresh lemon juice (about 2 lemons)
Zest of 1 lemon
4 tbsp (56g) unsalted butter, cubed
Pinch of salt

For the Lemon Mousse:

1 cup (240ml) heavy cream, cold
½ cup (120g) lemon curd (from above)
1 tsp vanilla extract
1 tbsp (8g) powdered sugar (optional, for sweetness)

For Decoration (Optional):

Whipped cream
Lemon slices
Mint leaves
Toasted coconut

Instructions

1. Make the Biscuit Base:

Mix crushed biscuits, melted butter, and sugar until combined.
Press firmly into the bottom of a 7-inch (18cm) springform pan or tart tin.
Chill in the fridge for 30 minutes to set.

2. Prepare the Lemon Curd:

In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and zest.
Place over a double boiler (or a saucepan with simmering water) and cook, stirring constantly, until thickened (~8-10 mins).
Remove from heat, whisk in butter and salt until smooth.
Let cool slightly, then refrigerate ½ cup (120g) for the mousse.

3. Whip the Lemon Mousse:

In a bowl, beat cold heavy cream with vanilla and powdered sugar (if using) until stiff peaks form.
Gently fold in ½ cup lemon curd until smooth and fluffy.

4. Assemble the Cake:

Spread half the lemon curd over the chilled biscuit base.
Spoon the lemon mousse on top and smooth with a spatula.
Drizzle remaining lemon curd in swirls for decoration.
Chill for at least 4 hours (or overnight) to set.

5. Serve & Decorate:

Run a knife around the edges, then release from the springform pan.
Top with whipped cream, lemon slices, mint, or toasted coconut.

Why You’ll Love It:

✔️ Creamy yet light—not overly sweet, with a perfect tangy kick.
✔️ No-bake (except for the curd, if using stovetop method).
✔️ Stunning presentation—ideal for special occasions.

Tips & Variations:

🍋 Extra Zing? Add more lemon zest to the mousse.
🍰 Make Ahead—this cake keeps well in the fridge for 2-3 days.
🍫 Crunchy Twist? Add white chocolate shavings between layers.

A slice of sunshine in every bite! ☀️🍋

Want a lime or passionfruit version? Let me know!