Little iced lemon mousses

Little iced lemon mousses

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(25 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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29th Aug, 2019
Lovely lemon mousses, So easy to make I might try doing raspberry mousse next time
crosbie's picture
31st May, 2019
Absolutely delicious, and really straightforward to make. I bashed up some honeycomb to go on top (couldn't find lemon biscuits) and it went down an absolute treat. Highly recommended.
3rd Mar, 2019
I agree with those before me, scrumptious and decadent tasting but not too heavy despite the cream! For a lighter version, I use half 50% creme fridge as I usually have it hanging around my fridge. I've made it with apricot jam and cut up dried apricots and have used the original recipe with some broken up shop bought meringues (handy for those nests which always seem to break which I always keep in to top with fruit for my children) added last thing so they don't get too soggy. Ameretti biscuits or almond shortbread goes well for added texture. Minimal effort, top result.
30th Jan, 2019
So easy to make and ideal when have friends over for Sunday lunch. We were 7 so I just divided the mix between 7 smaller glasses but could even go to 8 if like me were serving another pud along side it. Used crushed shortbread biscuits as well and it didn't feel the need for the extra lemon flavour. Will be doing again!
23rd Dec, 2016
Absolutely love these!! Take minutes to make. I served them last Christmas and everyone thought I'd spent ages on them and have requested them again next year-didn't have the heart to say the kids could make them:)
26th Jan, 2016
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.
22nd Apr, 2015
Really delicious and it's so easy to make. A great dessert to make for the summer as its so light and refreshing.
9th Oct, 2014
Scrummy and so quick and easy. Surprisingly light and very refreshing. This is likely to become a favourite.
2nd Oct, 2014
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.
28th Jul, 2014
So nice and easy. I made some gluten free shortbread to go with it.


6th Mar, 2018
Would I be OK to make these a few days before a dinner party and freeze for a couple of days?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. Yes you can!
17th Aug, 2015
Is it possible to freeze a couple of days ahead and then remove for a length of time before serving?
2nd Oct, 2014
Anyone tried swapping double cream for creme fraiche ?? would it work?
goodfoodteam's picture
15th Oct, 2014
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. 
12th May, 2019
Really good on top of meringue nests!
6th Dec, 2018
These are lovely but very rich! I ensure I only serve a small helping-I divide the recipe int 6 or 7 servings. I also top with crushed ginger biscuits when they come out of the freezer, to add texture and a contrast of flavour.
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