This Eggless Lemon Mousse is a refreshing and creamy dessert that’s perfect for any occasion. Made with fresh lemon juice, whipping cream, and a hint of turmeric for color, this mousse is light, tangy, and absolutely irresistible. The best part? It requires no baking and is completely egg-free, making it suitable for those with dietary restrictions.
The process is simple: a lemony base is cooked until thick and then cooled before being gently folded into whipped cream. The result is a smooth, velvety mousse that melts in your mouth with each spoonful. This dessert is perfect for summer gatherings, dinner parties, or just a sweet treat to enjoy at home.
Full Recipe:
Ingredients:
- ½ cup (120 milliliters) lemon juice
- ⅔ cup (120 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar (for whipping cream)
- ⅓ cup (100 milliliters) water
- 3 tbsp (30 grams) cornstarch
- A pinch of turmeric
- 1 cup (250 grams) whipping cream
Instructions:
- Prepare the Lemon Base:
- In a saucepan, combine ½ cup lemon juice, ⅔ cup granulated sugar, and ⅓ cup water. Stir until the sugar dissolves.
- Add 3 tbsp cornstarch and a pinch of turmeric to the mixture. Stir well to avoid lumps.
- Cook over medium heat, stirring constantly until the mixture thickens. Once thickened, remove from heat and let it cool completely.
- Whip the Cream:
- In a mixing bowl, whip 1 cup of whipping cream with ¼ cup granulated sugar until soft peaks form.
- Combine and Chill:
- Once the lemon mixture has cooled, gently fold it into the whipped cream until well combined and smooth.
- Spoon the mousse into serving glasses or bowls.
- Chill and Serve:
- Refrigerate the lemon mousse for at least 2 hours, or until set.
- Serve chilled, and enjoy the refreshing, creamy texture of this eggless lemon mousse.
Tips:
- For a stronger lemon flavor, add lemon zest to the lemon mixture.
- Garnish with fresh berries, mint leaves, or a slice of lemon for a decorative touch.
Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 200 kcal per serving (approximate) | Servings: Makes 4-6 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Eggless Lemon Mousse
- Cool Completely: Ensure the lemon mixture is completely cooled before folding it into the whipped cream to maintain a smooth texture.
- Avoid Overmixing: Gently fold the lemon mixture into the whipped cream to keep the mousse light and airy.
- Chilling Time: Allow enough time for the mousse to chill and set properly in the refrigerator.
Variations and Serving Suggestions
- Lemon Zest: Add lemon zest to the lemon mixture for an extra burst of flavor.
- Berry Garnish: Top with fresh berries like blueberries, raspberries, or strawberries for a colorful and flavorful garnish.
- Mint Leaves: Garnish with mint leaves for a refreshing touch.
Storage Tips
- Refrigeration: Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.
- Serving: Serve chilled directly from the refrigerator for the best texture and flavor.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 200 kcal per serving
- Carbohydrates: 22g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Fiber: 0g
- Sugar: 19g
Possible Questions About This Recipe
- Can I use lime juice instead of lemon juice?
- Yes, you can substitute lime juice for a different citrus flavor.
- What can I use instead of turmeric?
- Turmeric is used for color; you can omit it or use a small amount of food coloring if desired.
- How do I know if the mousse is set?
- The mousse should be firm to the touch and hold its shape when scooped.
- Can I make this mousse ahead of time?
- Yes, this mousse can be made a day ahead and stored in the refrigerator.
- Is this mousse suitable for vegans?
- This mousse contains dairy, but you can substitute with plant-based whipping cream and milk alternatives for a vegan version.
- Can I use powdered sugar instead of granulated sugar?
- Yes, powdered sugar can be used in the whipped cream for a smoother texture.
- What type of cream is best for this recipe?
- Heavy whipping cream or double cream works best for a rich and creamy mousse.
- How can I make the mousse more lemony?
- Add more lemon juice or lemon zest to intensify the lemon flavor.
- Can I freeze the mousse?
- Freezing is not recommended as it may affect the texture, but you can chill it well in the refrigerator.
- How do I prevent lumps in the lemon mixture?
- Stir constantly while cooking the lemon mixture and ensure the cornstarch is fully dissolved before heating.
Conclusion
Enjoy making and sharing this delightful Eggless Lemon Mousse with your friends and family. It’s a refreshing and delicious dessert that’s sure to impress and satisfy your sweet cravings!