Lemon Mousse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

In a medium saucepan, add lemon zest, lemon juice, and half of the sugar.

Place the saucepan on the stove over medium heat and stir until the mixture boils.

In a large bowl, add the eggs and the rest of the sugar, whisking vigorously for a minute until it lightens in color.

Once the mixture on the stove comes to a boil, slowly pour it into the egg and sugar mixture while whisking constantly.

Keep whisking until it's well combined, then pour it back into the saucepan.

Place the saucepan back on the stove over medium heat and heat until the mixture just starts to come to a simmer and thickens, whisking the whole time to prevent lumps.

Once it thickens, whisk vigorously over the heat for another minute, then remove from heat.

Place the saucepan into a bowl of ice water to cool quickly, stirring occasionally until cold.

If desired, pass the mixture through a fine sieve to strain out the lemon zest for a smooth texture.

In a medium bowl, add heavy cream and whip until it forms soft peaks.

Add a scoop of the whipped cream into the lemon mixture and mix to combine.

Add the rest of the whipped cream and fold in gently until just combined with no more streaks of white.

Wrap the mixture in plastic wrap and refrigerate for at least three hours until well chilled.

Once chilled, scoop into serving bowls and top with whipped cream and grated lemon zest if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens