Little iced lemon mousses

Little iced lemon mousses

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(17 ratings)

Prep: 10 mins


Serves 6
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends

Nutrition and extra info

  • Freezable


  • kcal354
  • fat24g
  • saturates13g
  • carbs35g
  • sugars23g
  • fibre0g
  • protein2g
  • salt0.14g
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  • 300g or 312g jar good-quality lemon curd (we used Tiptree)
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300ml pot whipping or double cream
  • 25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like


  1. Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.

  2. Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

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Comments, questions and tips

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Comments (23)

kategoudy's picture

These are so simple to make and taste tangy and refreshing. Perfect after a spicy meal. However, I would allow longer than one and a half hours to freeze. In fact, I left mine overnight and all day and they were just as tasty the next day. Definitely one to please guests.

pageface's picture

Really delicious and it's so easy to make. A great dessert to make for the summer as its so light and refreshing.

astwood's picture

Scrummy and so quick and easy. Surprisingly light and very refreshing. This is likely to become a favourite.

fembot777's picture

What a hit!! this maybe my best dessert ever!! It was a huge hit with my girls night, all five of us were licking the glasses! My husband then asked if I'd please make it again. I forgot to do the swirls with the remaining curd, and I crushed ginger bisicuits on top. Totally recommend this easy peasy recipe.

cshobbs's picture

So nice and easy. I made some gluten free shortbread to go with it.

HKL's picture

Ready in no time....I served large potions very yummy but quite rich!

theresahumphries's picture

Easy peesy!!! Made this for friends they loved it ..... dont want to share the recipe with them as they thought I was slaving all day at it!!!!!

stoupafiend's picture

Agree this is a really lovely and dead easy pudding.Just made it for the second time and because I used tall glasses,wasn't able to put it in the freezer.Guess what,it was lovely anyway,so now it's even quicker!

dodddy's picture

why on the make ahead tip does it say freeze for 1-1½ hours when you only freeze it for 40 mins from fresh ?

cshobbs's picture

great despite surprisingly little effort!

esme96's picture

These are very simple and easy to make, but they are soo delicious its unbelievable!!

weemay65's picture

If no lemon biscuits, after bashing the biscuits of your choice, add a few drops of lemon esence, works fine!

weemay65's picture

Nice and simple!

gwen2104's picture

It was lovely and so easy to make- I was embarrassed to take the praise the dish received at my dinner party as I knew just how little effort went into making it!!

hunkamunka's picture

Absolutely delicious! I made my own plain shortbread to crumble on the top of the pudding and found that it didn't need any more lemon flavour. So easy to make!

susannahg's picture

This is fantastic. So easy but totally impressive. I doubled the amount of cream and used Fudges lemon shortbread dipped in white chocolate on top. My cheffy pals can't believe how deceptively simple it is ...

kathy535's picture

Absolutely delicious and very very easy. Will definitely do these again.

lindenfaerie's picture

Made this as a dessert for our first bbq of year - it was delicious and so easy! So impressive that I've made it twice since with a bit of a twist: I used raspberry curd and fresh raspberries instead of the lemon and the next time, lime curd with chocolate drops mixed in. I served these last two with chocolate chip cookies. Intend to carry on right through the summer with every variation I can think of and to take into account fruits in season!

georgieee's picture

This was amazing, i'm only 14 and made it with no difficulty at all, it took hardly any time and i couldn't keep my dad and brother away from trying to eat it, haha! It's worth making, definataly!!

maggiebroon's picture

Amazing stuff! Tastes better than a bought one!


Questions (3)

hclarke1's picture

Is it possible to freeze a couple of days ahead and then remove for a length of time before serving?

fembot777's picture

Anyone tried swapping double cream for creme fraiche ?? would it work?

goodfoodteam's picture

Hi there, thanks for the question. I don't think you would achieve the same amount of volume, so the texture may be different, but the taste will still be good. 

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