Pistachio & Meyer Lemon Mousse Cakes

Alright, so let me tell you—these little mousse cakes are a total game-changer. They’re light, creamy, and bursting with that sweet-tart Meyer lemon flavor, paired perfectly with the nuttiness of pistachios.

Fancy enough for a dinner party, but so easy you could whip them up for a weekend treat with the family. Bonus? They’re served in individual portions, so no fighting over who gets the bigger slice!

Let’s make these dreamy, citrusy cakes that’ll leave everyone licking their spoons.

this for later!

What You’ll Need

Ingredients:

• For the pistachio base:
  • 1 cup shelled pistachios (unsalted, roasted)
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup all-purpose flour
• For the Meyer lemon mousse:
  • 1/2 cup Meyer lemon juice (about 3 lemons)
  • 1 tablespoon Meyer lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup heavy cream (cold)
  • 1/2 teaspoon vanilla extract
• Garnish:
  • Chopped pistachios
  • Lemon zest

Tools:

• Food processor
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Silicone muffin mold or ramekins
• Rubber spatula
• Fine mesh sieve

Pro Tips

1. Use fresh Meyer lemons for that sweeter, less tangy citrus flavor. Regular lemons work too, but the flavor won’t be as mellow.
2. Don’t over-process the pistachios for the base—stop when they look crumbly, not pasty.
3. Chill the mousse for at least 2 hours to set it properly. Trust me, it’s worth the wait!
4. Silicone molds make popping the cakes out way easier, but ramekins work too if you don’t mind serving them in the dish.
5. Decorate just before serving so the chopped pistachios stay crunchy.

Substitutions and Variations

• No Meyer lemons? Use regular lemons, or even oranges for a sweeter twist.
• Swap pistachios with almonds or hazelnuts if you prefer.
• Add a drop of food coloring to the mousse for a pop of pastel yellow.

Make-Ahead Tips

• The pistachio base can be baked and stored in an airtight container up to 2 days in advance.
• The mousse can be prepped and chilled overnight, making assembly a breeze.

Instructions

1. Make the Pistachio Base

In a food processor, blend the pistachios and powdered sugar until fine and crumbly. Add butter and flour, pulsing until it forms a dough. Press the dough into the bottom of your molds or ramekins and bake at 350°F (175°C) for 12–15 minutes until lightly golden. Let cool.

2. Make the Meyer Lemon Curd

In a small saucepan, whisk together the Meyer lemon juice, zest, sugar, and eggs over medium-low heat. Cook, stirring constantly, until thickened (about 5–7 minutes). Strain through a fine mesh sieve to remove zest. Cool completely.

Or you can read a more-detailed recipe here!

3. Make the Mousse

Whip the heavy cream and vanilla until stiff peaks form. Fold in the cooled lemon curd gently until combined.

4. Assemble

Spoon the mousse on top of the cooled pistachio base in each mold. Smooth the tops and refrigerate for at least 2 hours or until set.

5. Garnish and Serve

Carefully unmold the cakes, sprinkle with chopped pistachios, and add a touch of lemon zest on top.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. They’re best eaten fresh, but still super tasty after a day or two.

Conclusion

I mean, can you even? These pistachio and Meyer lemon mousse cakes are like sunshine on a plate. Whether you’re making them for a special occasion or just because you’re in the mood for something fancy-ish, I promise they’ll be a hit. Try them out, and let me know how they turned out for you in the comments below! Got questions? I’m here for them! Happy baking!