Lemon Mousse Lemon Mousse

Author: Canadian Living

  • Portion size 6 servings
  • Credits : SPLENDA®


  • 1 cup lemon juice
  • 3 egg yolks
  • 5 teaspoons Splenda® Brand Brown Sugar Blend
  • 1 1/2 pkg (10 g) unflavoured gelatin
  • 1 1/2 cup chilled whipping cream 35%
Optional Garnishes:
  • 1 cup whipped cream
  • 1 teaspoon grated lemon zest


In a medium saucepan, whisk together lemon juice, egg yolks and SPLENDA® Brown Sugar Blend until smooth. Bring to a boil over medium heat, whisking constantly, until mixture comes to a boil and thickens.

Remove saucepan from heat.

Place gelatin in a medium mixing bowl. Pour in hot lemon mixture and stir until gelatin has completely dissolved. Let mixture cool to room temperature.

Meanwhile, chill a separate mixing bowl. Pour the chilled cream into the bowl and whip until soft peaks form.

Fold whipped cream into cooled lemon mixture.

Divide lemon mousse evenly among 6 champagne or parfait glasses. Refrigerate for at least 1 hour before serving.

At serving time, garnish each serving with a dollop of whipped cream and a sprinkling of grated lemon zest. Serve chilled.

Nutritional facts Per serving: about

  • Sodium 30 mg
  • Protein 4 g
  • Calories 270.0
  • Total fat 25 g
  • Cholesterol 190 mg
  • Saturated fat 15 g
  • Total carbohydrate 8 g
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Lemon Mousse