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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Jacques Pépin's Lemon Cake Délice - Petey's Version 🌄 💤
Jacques Pépin's Lemon Mousse 🌄 💤
Jacques Pépin's Lima Bean, Sausage, And Bread Soup 🌄 💤 ⏳
Jacques Pépin's Maman's Cheese Soufflé 🌄 💤 ⏳
Jacques Pépin's Mayonnaise 🌄 💤 ⏳
Jacques Pépin's Meatballs With Tomato Sauce 🌄 💤 ⏳
Jacques Pépin's Merguez With Pork And Grilled Tortillas 🌄 💤 ⏳
Jacques Pépin's Method for Crispy Chicken Thighs 🌄 💤
🖨 🖨
Jacques Pépin's Lemon Mousse
Jacques Pépin's Lemon Mousse
{Serving suggestion only*}
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Jacques Pépin's delightfully simple lemon mousse comes together in minutes with just four basic ingredients. Made with sweetened condensed milk that magically thickens with fresh lemon juice, this cloud-like dessert is whipped to perfection and brightened with aromatic lemon zest. An optional splash of Cointreau adds elegant complexity, while proper cream-whipping technique ensures a sublime, non-buttery texture. Perfect for entertaining, this make-ahead dessert serves eight and impresses without the fuss of traditional egg-based mousses. - Claude
No Jump Zone
Ingredients
1 can (14.5 oz) sweetened condensed milk
1.5 to 2 tablespoons fresh lemon zest (finely grated)
1/2 cup fresh lemon juice (add more or less to taste)
2 cups heavy cream
1/4 tsp vanilla extract (optional)
2 Tbsp Cointreau or Grand Marnier (optional)
Directions
In a large bowl, combine the sweetened condensed milk and lemon zest.
Add the fresh lemon juice to the mixture - it will thicken as the acid reacts with the condensed milk.
If using, add the vanilla extract and Cointreau or Grand Marnier.
In a separate bowl, whip the heavy cream by hand to soft peaks.
The cream should hold soft peaks but not be too stiff, as overly whipped cream can make the mousse taste buttery.
Gently fold the whipped cream into the lemon mixture using a spatula.
Transfer the mousse to individual serving glasses or one large serving bowl.
Refrigerate for at least 2 hours before serving to allow the mousse to set properly.
Serve with pound cake or cookies if desired.
Servings\Yield
Serves 8
Nutrition Facts
Nutrition Per Serving - Calories: 285; Total Fat: 24g (Saturated Fat: 15g); Cholesterol: 90mg; Sodium: 75mg; Total Carbohydrates: 19g (Dietary Fiber: 0g, Sugars: 18g); Protein: 4g; Calories from Fat: 216 (76%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Jacques Pépin notes that when whipping cream for mousses, it's important not to overbeat it. Stop at soft peaks to avoid a buttery texture.
He recommends doing the whipping in your sink to avoid splashing and because it's easier on your arm due to the lower height.
For the zest, he uses a microplane to get just the surface of the skin where all the essential oils are, avoiding the bitter white pith.
This recipe can also be made with orange juice and zest instead of lemon for a different citrus variation.
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: lemon, mousse, dessert, condensed milk, cream
🗂️ Categories: 🍨 Desserts
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Lemon Mousse was added on May 10, 2025 and last updated on May 10, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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