Lemon Mousse

    makes 6 servings · prep time: 15 minutes · cook time: 6 minutes

    I am a huge fan of lemon-flavored desserts. I love the bright, refreshing acidity of fresh lemon juice. This mousse is the perfect palate cleanser. It is light and fluffy while still tasting incredibly decadent.


    • 2/3 cup granular erythritol
    • 1 tablespoon grated lemon zest, plus extra for garnish
    • 1/3 cup fresh lemon juice
    • 2 large egg yolks
    • ½ cup mascarpone cheese
    • ½ cup full-fat sour cream
    • For the whipped cream:
    • 1 cup heavy cream
    • 1 tablespoon powdered erythritol
    • ½ teaspoon pure vanilla extract
    • For garnish (optional):
    • Slivered almonds
    • Fresh mint leaves


    1.Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is suspended above the water line and is not touching the water. Bring the water to a simmer.
    2.Place the granular erythritol, lemon zest, lemon juice, and egg yolks in the bowl and whisk to combine. Continue whisking until the sweetener has dissolved and the mixture has thickened, about 6 minutes.
    3.Remove the bowl from the heat and let the mixture cool slightly. Mix in the mascarpone and sour cream. Place the bowl in the refrigerator while you make the whipped cream.
    4.Make the whipped cream: Place the heavy cream, powdered erythritol, and vanilla extract in a large mixing bowl. Using an electric hand mixer or a stand mixer, whip the cream until it is light and fluffy with stiff peaks. The cream will double in volume when whipped.
    5.Remove the lemon mixture from the fridge and fold in 1½ cups of the whipped cream.
    6.Divide the lemon mousse among 6 serving cups. Top the mousse with the remaining whipped cream and extra lemon zest. Garnish with almonds and mint, if desired.

    CALORIES: 240 | FAT: 24 g | PROTEIN: 3 g | TOTAL CARBS: 3.3 g | DIETARY FIBER: 0.2 g | NET CARBS: 3.1 g | ERYTHRITOL: 25 g