SO EASY LEMON MOUSSE

Lower-Calorie Lemon Mousse / momskitchenhandbook.com

It’s odd, that old adage, the one begins,”when life gives you lemons…”  It infers that getting lemons from life is very very bad, when, if you ask me, I can’t think of many things more wonderful. Put a bowlful in the center of your dining room table and it’s instant pretty. Squeeze a tablespoon into a glass with honey and sparkling water and you’ve got instant thirst quencher. Add wedges alongside roasted vegetables and you’ve got instant flavor. And fold lemon curd into eggs whites and cream, and it’s an instant, luscious cloud of lemony dessert.

That’s what this is: a light lemon mousse that couldn’t be easier to make and weighs in at under 200 calories a serving. This recipe requires just a few core ingredients with no need to turn on the oven. One of the keys to the ease is that I’ve built in a major short cut. The recipe calls for prepared lemon curd rather than homemade.  Store bought  lemon curd is pretty darn good and can be found in the jams and jellies section or baking section of many markets. Just peek at the ingredients to be sure nothing frightening lurks in there (hello, Yellow Dye 5).

Easy Lemon Mousse / momskitchenhandbook.comIf you want to make your own lemon curd, go for it. Here’s a recipe from the folks at Cooking Light.

You’ll note that the egg whites here aren’t cooked. Yikes. Not to worry, just be sure to use pasteurized egg whites such as Safest Choice to avoid the risk of salmonella.

Egg whites for lemon mousse In the end, what you have is a light and luscious lemony dessert that will serve four generously or six a little lighter. It’s just the right balance to some of the heavy celebratory meals this time of year. It feels special enough for the holidays without putting you into a sugar coma.

When life gives you lemons. Celebrate. And make lemon mousse.

Easy Lemon Mousse / momskitchenhandbook.com

Easy Lemon Mousse / momskitchenhandbook.com

This post was sponsored by Safest Choice. The opinions expressed are my own.

 

 

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14  Comments

Comments

  1. Valerie
    12.16.2013 at 4:58 AM #

    I wonder how far ahead you could make these? How long would they last?

    • katiemorford
      12.16.2013 at 7:29 AM #

      I made them late morning and they held up until the evening, but had deflated by the next day

  2. Cynthia
    12.16.2013 at 9:42 AM #

    This sounds so yummy! Do you know if there is a soy “whipping cream” on the market? I’m thinking that soy steams up pretty well in a latte and know that you can get already-whipped soy topping but don’t think I’ve seen a soy produce in a heavy cream version.
    Thanks Katie

    • katiemorford
      12.16.2013 at 11:44 AM #

      I’m not familiar with a soy “cream” that will whip well enough to hold up in this dessert. I have heard of folks using coconut milk in place of heavy cream. I think the coconut/lemon flavor here might be delicious. Here’s a link for how to do it: http://www.thekitchn.com/how-to-make-whipped-cream-from-152490 All that being said, you never really know until you give it whirl!

  3. 12.16.2013 at 10:06 AM #

    my husband loves lemon desserts and would go crazy for this!

    • katiemorford
      12.16.2013 at 11:39 AM #

      Oh good…plus it’s naturally gluten-free :)

  4. Anne Mullen
    12.16.2013 at 12:18 PM #

    Can this recipe be doubled or tripled to serve more people? It sounds and looks delicious, and good for a party.

    • katiemorford
      12.16.2013 at 12:51 PM #

      I would expect it would work just fine if doubled or tripled. Just be gentle with the folding.

  5. 12.16.2013 at 9:18 PM #

    Oh I could SO go for one of these right now! I love lemon anything!

  6. 12.16.2013 at 11:24 PM #

    Yes please I’ll eat all 4 servings. I love this idea. Thank you! A question – does cream of tartar hold the ingredients together better? I see it occasionally and am intrigued.

    • katiemorford
      12.16.2013 at 11:37 PM #

      Yes, it seems to help those eggs whites hold their shape.

  7. 12.17.2013 at 7:44 AM #

    these are so, so pretty! I am a sucker for anything lemon and these look amazing!

  8. Maria
    06.13.2014 at 9:21 PM #

    Do you think liquid egg whites (Trader Joe’s cage-free) would work in this recipe?

    • katiemorford
      06.14.2014 at 6:43 AM #

      Yes. I’ve tested this with liquid egg whites in addition to Safest Choice. Just be sure to follow the same instructions as with the Safest Choice Eggs since it takes a little more time for pasteurized whites to whip.

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