Sugar Free Lemon Mousse

4.98 from 40 votes

Light and airy, decadent and sweet. Subtle, creamy and tart. Sugar free and delicious.

Prep Time10

Cook Time15

Refrigerator Time1

Total Time1 25

Course: Dessert

Cuisine: American, French

Diet: Diabetic, Gluten Free

Servings: people

Calories: 210kcal

Author: Oscar

Cost: $8

In a large heat proof bowl whisk together the 3 whole eggs plus 3 egg yolks (save the egg whites for later) with a ½ cup of sweetener, the lemon zest, lemon juice and a pinch of salt.
3 large eggs, 3 large egg yolks, ½ cup low carb sweetener, 2 teaspoon lemon zest, ½ cup lemon juice
Then place the bowl onto a double boiler over a gentle boil and continue to whisk for about 10-15 minutes until the mixture thickens and forms the lemon curd.
Allow to cool and place plastic wrap onto the surface of the lemon curd. Refrigerate for 1-2 hours.

Using a stand mixer or hand mixer with the whisk attachment, whisk together half of the egg whites with 1 tablespoon of sweetener and a pinch of salt. Mix on high until very stiff peaks form.
½ of the egg whites leftover from the seperated egg yolks, 1 tablespoon low carb sweetener, ⅛ teaspoon salt
Gently fold the stiff egg whites into the lemon curd.

Using the mixer, whisk together the heavy cream, vanilla extract and 1 tablespoon of sweetener on high until stiff peaks have formed.
1 cup heavy whipping cream, ½ teaspoon vanilla extract, 1 tablespoon low carb sweetener
Gently fold into the lemon and egg white mixture. Cover and chill for 2 hours and then serve. (See recipe video)

Powdered Sweetener: if you only have granular sweetener in your kitchen, simply blend it in a blender to make it powdered sweetener.