Easy Recipe for Homemade Lemon Mousse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Beat 3 organic eggs in a bowl.

Slowly pour in 1/2 cup of white sugar while continuing to mix the eggs.

Squeeze the juice of 2 lemons into the mixture and mix everything together.

Heat a small saucepan over medium heat and add the lemon mixture.

Cook the mixture for about 10 minutes, stirring throughout, until achieving a loose pudding texture.

Turn off the heat and continue mixing the lemon curd.

Transfer the lemon curd into a bowl and refrigerate to chill.

In another bowl, add 1 cup of chilled heavy whipping cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract.

Whisk the cream mixture until stiff peaks form.

Refrigerate the whipped cream until the lemon curd has completely cooled off.

After about 30 minutes, combine about 1/4 of the whipped cream with the lemon curd and gently fold in the remainder of the whipped cream.

Spoon the lemon mousse into serving bowls.

Cover each bowl with plastic wrap and refrigerate for at least 2 hours to set.

After about 3 hours, remove the mousse from the fridge and garnish with fresh blueberries and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens