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Structured Lemon Cream (Mousse for Filling)

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

2. Base Mixing

  1. 1
    In a medium bowl, place the Condensed Milk (220g) and Cream (165g). Mix with a whisk until homogeneous.
  2. 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. 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. 2
    Pour this gelatin mixture back into the main cream bowl.
  3. 3
    Mix vigorously with the whisk to incorporate the gelatin evenly throughout the cream.

4. Cooling

  1. 1
    Pour the cream into the pie crust, individual cups, or a covered container.
  2. 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!

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