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    Home » Puddings

    Published on: July 27, 2012 by Janice; Updated on: October 31, 2021 4 Comments

    Lemon mousse (gluten-free)

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    This lemon mousse is gluten-free and made from a very easy recipe from whipped cream and lemon curd. You can serve it as is, or with some cookies, or even a graham cracker crumble and some berries.

    Little jars of lemon mousse served with graham cracker crumble and fresh raspberries with pink striped napkin

    Lemon mousse is an easy gluten-free dessert that is light and fluffy. The method is simple to throw together: equal parts lemon curd and whipped cream (whipped to medium soft peaks) are folded together, spooned into serving cups, and refrigerated overnight to set. Personally, I like to serve it with fresh berries (whatever I can find) and crumbled graham cracker crust. It's easy and it's yummy.

    Sometimes you may opt to stabilize mousse with gelatin (like with this pumpkin mousse), but in this case, I don't think it's necessary. If you want to store it for longer than a day though, you may want to add gelatin to stabilize it and avoid any water separating out.

    a jar of lemon curd with lemon and juicer in back with zester

     You can serve this lemon mousse with homemade graham crackers or gluten-free cookies if you want to keep the dessert gluten-free. You can also bake a graham cracker crust (without any filling) to then crumble on top of the jars of mousse for a cute dessert. 

    Lemon mousse served in a small jar with graham cracker crumble and berries
    lemon mousse
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    Lemon mousse

    Prevent your screen from going dark
    Course Dessert
    Cuisine French
    Keyword lemon mousse
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 6
    Calories 396kcal
    Author Janice

    Ingredients

    Graham cracker crumble

    • 65 grams (¾ cup) graham cracker crumbs
    • 15 grams (1 tablespoon) granulated sugar
    • 35 grams (2 ½ tablespoon) unsalted butter melted

    Lemon mousse

    • 250 mL (1 cup) whipping cream (35 % fat) cold
    • 250 mL (1 cup) lemon curd preferably homemade
    • 170 grams (1 ½ cups) fresh raspberries for garnishing

    Instructions

    For the crumble

    • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.
    • Serve with crumbled graham cracker crust and fresh raspberries.
    • Combine the graham cracker crumbs with the granulated sugar.
    • Add the melted butter and stir til the crumbs are evenly coated and clump nicely when squeezed together.
    • Transfer crumbs to the baking sheet in a mound, pressing and spreading it out evenly (don’t worry if it doesn’t reach the edge). You are making a giant flat cookie here basically..
    • Bake for 10 minutes, and let cool before crumbling over the lemon mousse.

    For the lemon mousse

    • In a medium bowl, whip the cream to medium soft peaks.
    • A a dollop or two of the whipped cream and add it to a small bowl containing the lemon curd. Stir to mix well and lighten the curd.
    • Add the lightened curd to the bowl of whipped cream and fold it in.
    • Transfer the lemon mousse to serving dishes and refrigerate overnight.
    • Serve with raspberries and graham cracker crumble
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    Nutrition

    Calories: 396kcal | Carbohydrates: 40g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 213mg | Potassium: 93mg | Fiber: 2g | Sugar: 31g | Vitamin A: 768IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

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    Comments

    1. Peggy G. says

      July 27, 2012 at 8:23 pm

      This mousse sounds incredibly tasty! I definitely need to sit down and organize our house - it gets to be a daunting job sometimes!

      Reply
    2. Charlotte says

      July 28, 2012 at 2:32 pm

      This looks so easy and delicious!

      Reply
    3. Diane, A Broad says

      July 31, 2012 at 1:27 am

      I have a cup of lemon juice hanging out in the fridge after I used all the zest for limoncello. I think I know where that juice is going...

      Reply
    4. [email protected] says

      August 15, 2012 at 2:01 pm

      So pretty and refreshing. I'm a lemon lover.

      Reply

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