Super Easy Lemon Mousse Recipe - Creamy but Light

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Add 1/2 cup of lemon juice to a saucepan.

Add 2/3 cup of granulated sugar to the saucepan.

Pour in 1/3 cup of water into the saucepan.

Add 3 tablespoons of cornstarch to the saucepan.

Using a whisk, mix all the ingredients until well combined and no lumps remain.

Add a small pinch of turmeric to the mixture and mix again.

Put the saucepan on the stove and mix on low heat until the mixture thickens, resembling pudding.

Pour the thickened mixture into a bowl and cover with plastic wrap, pressing it onto the surface to prevent skin from forming.

Refrigerate the bowl for about 15 minutes to cool completely.

Add 1 cup of cold heavy cream (250 g) to a bowl.

Using an electric mixer, whip the cream until stiff peaks form, about 3 to 4 minutes, being careful not to overwhip.

Remove the plastic wrap from the cooled lemon mixture and mix it to eliminate lumps.

Add the lemon mixture to the whipped cream and mix on low speed for about 10 to 15 seconds until combined.

Cut the corner of a plastic bag and pipe the mixture into serving glasses, filling each about 3/4 full for toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens