Lemon Raspberry Mousse Squares
Brighten your dessert repertoire with these irresistible Lemon Raspberry Mousse Squares—a delightful marriage of zesty lemon and sweet, tart raspberries layered into a creamy, cloud-like treat. This dessert features a buttery graham cracker crust that provides the perfect base for a luscious lemon filling made with fresh lemon juice and zest. Topped with a silky raspberry mousse infused with real raspberry purée and lightly sweetened whipped cream, these squares are as elegant as they are refreshing. The no-bake mousse layer incorporates a touch of gelatin for the perfect set, making it an impressive yet approachable recipe for any occasion. With minimal hands-on prep time and the option to garnish with fresh raspberries, these squares make a stunning addition to parties, potlucks, or simply a weekday indulgence. Perfect for fans of fruity, creamy desserts, these Lemon Raspberry Mousse Squares are guaranteed to be the highlight of your dessert table!
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Recipe Information
Ingredients
- 2 cups (crumbled) graham crackers
- 0.5 cups (melted) unsalted butter
- 0.25 cups granulated sugar
- 0.5 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 can (14 ounces) sweetened condensed milk
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 cups fresh raspberries
- 1 teaspoon gelatin powder
- 2 tablespoons water
- 0.5 cups (for garnish, optional) fresh raspberries
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the consistency resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan to create the crust. Bake for 8–10 minutes, or until lightly golden. Set aside to cool.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. Pour this mixture over the cooled crust and evenly spread it out.
In a small saucepan, combine the gelatin and water. Allow it to bloom for 5 minutes. Heat gently over low heat until the gelatin dissolves completely, then let it cool slightly.
In a separate large bowl, beat the heavy whipping cream and powdered sugar using an electric mixer on medium speed until soft peaks form.
Add the raspberries to an immersion blender or regular blender and purée until smooth. Strain the purée through a fine mesh sieve to remove seeds, if desired.
Fold the raspberry purée and dissolved gelatin gently into the whipped cream until fully incorporated.
Spread the raspberry mousse evenly over the lemon layer. Smooth out the top with a spatula.
Refrigerate the pan for at least 4 hours, or until the mousse is set.
Once set, use the parchment overhang to lift the dessert out of the pan. Cut it into squares and garnish with additional fresh raspberries if desired.
Serve chilled and enjoy your Lemon Raspberry Mousse Squares!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 31.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
