Lemon Mousse Cake

Serves: 5
Total Calories: 708


1 yellow cake, baked in Bundt pan
1 envelope unflavored gelatin
3/4 cup water
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lemon peel
2 cups stiffly whipped cream
fresh blueberries for garnish (optional)


Line bottom and sides of an 8- or 9-inch springform pan with slices of baked cake. Trim edges neatly to fit pan, especially along the top; set aside. Sprinkle gelatin over water in a small saucepan. Let stand 1 minute. Cook over low heat, stirring constantly 1 minute or until dissolved. Set aside.

Combine condensed milk, lemon rind, and lemon juice, stirring well. Add reserved gelatin mixture, stirring well. Fold in whipped cream. Pour mixture into prepared springform pan. Cover and refrigerate overnight or until set. Remove sides of springform pan when ready to serve. May garnish top with fresh blueberries, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 708
Calories from Fat: 380

This Lemon Mousse Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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