Easy Lemon Mousse Cake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the lemon mousse:

• 1 cup heavy whipping cream
• 1 cup lemon curd (store-bought or homemade)
• 1 teaspoon lemon zest

For the topping (optional):

• Extra lemon curd or zest
• Whipped cream
• Fresh berries (like blueberries or raspberries)

Instructions

1. Prepare the crust:
   • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Chill in the fridge for 15–20 minutes while you prepare the mousse.
2. Make the lemon mousse:
   • In a large bowl, whip the heavy cream until stiff peaks form.
   • Gently fold in the lemon curd and lemon zest until smooth and fully combined.
   • Spread the mousse evenly over the chilled crust.
3. Chill the cake:
   • Cover and refrigerate for at least 4 hours, or overnight, until set.
4. Serve:
   • Carefully remove the springform pan ring.
   • Top with dollops of whipped cream, extra lemon curd, lemon zest, or fresh berries if desired.
   • Slice and enjoy your light, creamy Lemon Mousse Cake!

Let me know if you want a no-bake version, or if you’d like to include a baked cake base instead of the crust!