Lemon Mousse
A lemon version of my very popular Paleo Lime Mousse. This variation was a huge crowd pleaser recently at a family gather and I think everyone had to share their "2nd's" because they're so tasty and I didn't have 20 ready to go. Every bite is like enjoying a bite of lemon meringue pie, without the crust! It’s light, fluffy, lemony, not overly sweet and can be garnished with your favorite fresh fruit for a lovely pop of flavor. See notes for Paleo/dairy free options.
PREP TIME
40 minutes
COOK TIME
00 minute
INGREDIENTS
13
Serves: 8-10
Ingredients
- 6 whole6 whole6 whole Egg Yolk, room temperature
- 7 whole7 whole7 whole Egg Whites, room temperature
- 4 tsp4 tsp4 tsp Lemon zest
- .66 cup.66 cup.66 cup Lemon Juice, fresh squeezed is best
- .25 cup.25 cup.25 cup Water
- 2.25 tsp2.25 tsp2.25 tsp Premium Gelatin Powder (unflavored) - Further Food
- 1.5 cups1.5 cups1.5 cups Granulated White Sugar, divided, see instructions (I use the Costco organic variety)
- .25 tsp.25 tsp.25 tsp Redmond Real Salt
- 1.5 cups1.5 cups1.5 cups Vanilla Yogurt, Wallaby is my fav
- 2 - 3 tsp2 - 3 tsp2 - 3 tsp Lemon zest
- .5 - .75 cup.5 - .75 cup.5 - .75 cup Strawberries, or your favorite seasonal fruit
- 2 tsp2 tsp2 tsp Granulated White Sugar
garnish (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin by separating egg yolks and whites into separate containers, being careful to not get any yolk in the egg whites. I like to put the egg yolks right into a saucepan and the whites into the bowl to beat them in. Set both aside.
- Zest lemons to get your 4 tsp, then juice them. It’s so much easier to zest a lemon whole, so be sure to do this step. Place the zest in a small bowl and the juice into a measuring cup.
- Next, place the water into a small saucepan and sprinkle the gelatin on top so it can begin to soften and set aside.
- Place 1 cup of the sugar in the saucepan with the egg yolks along with the lemon zest, lemon juice and salt. Using a whisk, mix very well to break up the egg yoiks and combine all the ingredients. Then place over medium heat and cook, stirring constantly, until the custard has thickened. Usually 4–6 minutes. Remove from the heat and pour into the bowl of a stand mixer fitted with the whisk attachment.
- Beat lemon custard on low speed initially then increase the speed to medium high until mixture is thicker and pale. Usually about 3-5 minutes. While that is mixing, warm up the gelatin over low heat until melted and clear. Once the curd mixture is thicker and pale, pour the liquid gelatin slowly into the curd in a thin stream while the mixer is running. Beat for another 5 minutes or so until the mixture is close to room temperature.
- While that mixture is doing its thing, beat egg whites in another mixing bowl on medium speed with a hand mixer until frothy. Increase speed and add the remaining ½ cup sugar, about 1 tablespoon at a time, beating well after each addition. Beat until you have stiff peaks and set aside.
- Fold the yogurt into the curd mixture with a whisk and fully combine them. Next, fold in the beaten egg whites a third at a time, mixing completely after each third until whites are fully combined. Use a rubber spatula to fold from the bottom up to insure you get everything completely combined.
- Spoon into 8 oz ramekins or glass dishes. You should get 8-10 depending on the size of your containers. Refrigerate for 3 hours or best overnight. Garnish with additional lemon zest and fruit garnish of choice along with a little sprinkle of sugar if desired.
- Can be made a couple days ahead of serving time. Enjoy within three days of making for optimal texture and flavor.
Notes
To make this dairy free and/or Paleo, sub maple sugar for the "granulated sugar" and your favorite dairy free yogurt. My Paleo Lime Mousse has these variations already done for you, so do check that recipe out. It's identical in every way, subbing lime zest/juice for the lemon called for here.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Nightshade Free Nut Free Other Pies Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 305 |
| Fat: | 8 g |
| Carbohydrates: | 45 g |
| Protein: | 19 g |
| Cholesterol: | 143 g |
| Sodium: | 228 mg |
| Fiber: | 0 g |
| Sugars: | 42 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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