Easy 3-Ingredient Lemon Mousse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Juice about 3 lemons to get 1/2 cup of lemon juice.

Use a juicer or fork to extract the juice from the lemons.

Measure out 1 1/2 cups of very cold evaporated milk.

Whisk the cold evaporated milk on high speed for about 7 minutes until it triples in volume.

Add 14 ounces of sweetened condensed milk to the whipped evaporated milk and whisk to incorporate.

Slowly add the lemon juice bit by bit while continuing to whisk the mixture.

Pour the mixture into glasses and refrigerate for at least 6 hours, preferably overnight.

After chilling, decorate with lemon pieces and lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens