Light & Creamy Lemon Mousse – No Baking Needed!

This lemon mousse is light, tangy, and incredibly easy to make! Just mix lemon juice, zest, sweetened condensed milk, and whipped cream (with optional Cointreau), then chill. A dreamy, no-bake dessert in minutes!
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[Coco-zuob]

It's so fantastic that he's 90 yrs old, but still loves cooking and teaching us new things. Merci Jaques.

[sidviscus]

Jacques makes your realize that it's really not hard to make good food with ingredients you probably already have. I love it.

[danielpreilly]

Love how he tastes for lemon, an important cooking technique, taste adjust, and the tips for whipping cream. After all these years of cooking and videos of his I’ve watched, still learning from this chef. Love this guy

[genobrown]

Coming across a new video of Jacques and not one I’ve watched 250 times is like Christmas morning! Thank you, Chef!

[opwave]

Just picked a bunch of lemons from our tree. I guess I’m off to the store for that can of sweetened condensed milk!

[ashleymcgee]

I remember Jacques from PBS in the 90s. I’m going to watch all of these.

[JamesBrown-ie]

This would be a wonderful dessert to serve on Easter Sunday. Thanks Jacques!

[JimmyMac]

It has already been said. This is absolutely a great desert for Easter. Chef Jaques has just Too many tricks up his sleeve!

[reddragonn]

I was inspired by Julia Child and Graham Kerr as a child and I later had a long culinary career specializing as a saucier. It was my greatest pleasure as a young chef in the 80's to have been tasked with assisting the Master at a charity event in NOLA. Our well-known north of the lake restaurant and chef hosted him, and I was tasked to help Chef on stage. I remember Chef Pepin as being one of the nicest, most generous, and gracious people I have ever met. He further inspired me to be the best I ever have could been, like my other forementioned culinary heroes. Thank you, Chef Pepin, for making the culinary world a better place. I still use your books as reference, and I will always be grateful for your knowledge and sharing therof. 🙏⚜️

[TheSouthIsHot]

Dear Jacque, my mother is ahead of you on the calendar... she turned 95, March 2025. Mom says hello. You have many more active and creative years to go, Jacque!

[lulumoon]

90yo & still teaching us simple, gracious living. Thank you, Monsieur Pépin! 😍

[Croi_Fiain]

I absolutely love how anti-minimalist his kitchen is 👏🏻😍

[soniafrontera]

Wow! I can't get over the perfect melange of exquisiteness and simplicity.

[TheSouthIsHot]

I have a similar recipe made with limes. It's delicious, ya'll. Try it!😋

PS: Thank you, Jacques!

[MetaWander]

And once again: LA SIMPLICITÉ DES GRANDS ! Merci, Monsieur Pépin, bravo to you and to the JPFoundation! 💐

[imanuragparmar]

Late in the night and Sir Jacques soothing voice and delicious recipes. . . Aaah Wonderful ✨😍

[catherinelw]

The Master is still teaching and today I learned how to zest a lemon with a micro plane properly! Thank you, chef!

[-gina]

Thank you Jacques! Wishing you a very Blessed Holy Week and Happy Easter Sunday and Easter Season!

[SoGorgeous-jujn]

Ouah!! My new summer dessert!! We have two things going on here, I love lemons 🍋 🍋 and the addition of Cointreau or Grand Marnier, 🥃🍹well that’s a soft spot for me-I love desserts with liquor in them!!

[Tristan]

I love listening to and watching Jacques so much, I would listen to and watch him read the alphabet