This delightful eggless lemon mousse is a refreshing, creamy, and tangy dessert perfect for any occasion. It’s light, airy, and incredibly easy to make, requiring no baking and no eggs, making it ideal for those looking for a quick dessert or those with dietary restrictions. The tartness of the lemon combined with the sweetness of whipped cream makes it a perfectly balanced treat. You’ll love the simplicity and vibrant flavors of this lemon mousse, which can be made in advance and chilled for a perfect finish to any meal.
Whether you’re making this dessert to enjoy with your family or impressing guests at a dinner party, this recipe will not disappoint. The lemon mousse can be topped with a dollop of whipped cream for a fancy presentation, and the optional use of turmeric adds a beautiful yellow hue naturally, making it as visually appealing as it is tasty.
Full Recipe:
Ingredients
For the Lemon Mousse:
Lemon juice: From 2 lemons (approximately 1/2 cup or 120 ml)
Sugar: 120 g (2/3 cup)
Water: 100 ml (2/5 cup)
Turmeric: 1/3 teaspoon (for color, optional)
Cornstarch: 30 g (3 level tablespoons)
For the Whipped Cream:
Heavy cream: 250 ml (1 cup), 33-38% fat content
Sugar: 50 g (1/4 cup)
Optional Garnish:
3-4 tablespoons of whipped cream (set aside)
Lemon zest or mint leaves for garnish
Instructions (Step-by-Step)
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