Fast Light Lemon Mousse Recipe
Fast Light Lemon Mousse Recipe photo by Taste of Home

Fast Light Lemon Mousse Recipe

Read Reviews
4.5 7 8
Publisher Photo
This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings


  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 3 cups fat-free milk
  • 2/3 cup lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 2 cups reduced-fat whipped topping
  • 3 drops yellow food coloring, optional

Nutritional Facts

1/2 cup: 145 calories, 2g fat (0g saturated fat), 1mg cholesterol, 39mg sodium, 29g carbohydrate (0g sugars, trace fiber), 3g protein Diabetic Exchanges:1 starch, 1 frui


  1. In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, peel and vanilla.
  2. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving. Yield: 10 servings.
Originally published as Light Lemon Mousse in Quick Cooking May/June 2000, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fast Light Lemon Mousse

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 19, 2013

"Wonderful flavors. Wonder how this might work as a cake filling?"

Reviewed Mar. 8, 2013

"This is best! We love this recipe, I didn't have plain yogurt so I used a black cherry Greek yogurt and it came out great. This is our new favorite cake recipe ."

Reviewed Mar. 7, 2013

"Looks festive, but so sour, makes you pucker! May be good on a really hot summer day or with more sugar!"

Reviewed Mar. 7, 2013

"Since my husband is diabetic, I substituted Splenda for the sugar. Turned out great."

Reviewed Feb. 28, 2013

"Okay--I'd use sugar free instant pudding and sugar free cool whip instead."

Loading Image