Structured Lemon Cream (Mousse for Filling)

Name: Structured Lemon Cream (Mousse for Filling)
Prep time: 102 min
Total time: 102 min
Yield: Yields approx. 500g of cream
Cuisine: Brasileira
Ingredients: 220g of Sweetened Condensed Milk (Cream Ingredients); 165g of Heavy Cream (or Table Cream) (Cream Ingredients); 83g of Freshly Squeezed Lemon Juice (strained) (Cream Ingredients); 27g of Water (to hydrate gelatin) (Cream Ingredients); 5g of Unflavored Gelatin Powder (approx. half a tbsp) (Cream Ingredients)

Professional Lemon Cream recipe with a firm and velvety texture. The perfect balance between the sweetness of condensed milk and the acidity of lemon, stabilized with gelatin to allow perfect cuts in pies or use with a piping bag.

por Ian Guedes | Dec 4th, 2025

Dessert cup with light yellow lemon cream, decorated with lemon zest and a thin slice of the fruit.

Tempo

10 min (+ 2h fridge)

Porções

Yields approx. 500g of cream

Dificuldade

Very Easy

ingredients

Cream Ingredients

220g of Sweetened Condensed Milk
165g of Heavy Cream (or Table Cream)
83g of Freshly Squeezed Lemon Juice (strained)
27g of Water (to hydrate gelatin)
5g of Unflavored Gelatin Powder (approx. half a tbsp)

instructions

1. Gelatin Preparation

1
In a small container, mix the Gelatin (5g) with the Water (27g).
2
Let hydrate for about 1 to 2 minutes.
3
Microwave for 10 to 15 seconds (or water bath) just to melt. Do not let it boil. Set aside.

2. Base Mixing

1
In a medium bowl, place the Condensed Milk (220g) and Cream (165g). Mix with a whisk until homogeneous.
2
Add the Lemon Juice (83g) gradually, stirring constantly. You will notice the cream starts to thicken instantly due to the acidity reaction.

3. Finishing

1
Take the melted gelatin (which should not be too hot). Add a spoonful of the lemon cream into the gelatin and mix (this is called tempering, it prevents lumps).
2
Pour this gelatin mixture back into the main cream bowl.
3
Mix vigorously with the whisk to incorporate the gelatin evenly throughout the cream.

4. Cooling

1
Pour the cream into the pie crust, individual cups, or a covered container.
2
Refrigerate for at least 2 hours to set completely before cutting or serving.

chefTips

Fresh Juice: Always use freshly squeezed lemon juice (Persian/Tahiti or Lemon). Bottled juice does not have the same acidity to give the correct texture.
Tempering Gelatin: Mixing a little cream into the gelatin before combining everything prevents the gelatin from hardening into strings when contacting the cold cream.
Zest: Add lemon zest to the cream at the end to intensify the citrus aroma (be careful not to grate the white pith, which is bitter).

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!