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)

Step 1: Prepare the Lemon Mixture

1. Juice the lemons: Squeeze the juice from 2 fresh lemons, which should yield about 1/2 cup (120 ml). Make sure to strain the juice to remove any seeds or pulp.
2. Mix the lemon juice, water, and sugar: In a medium saucepan, combine 1/2 cup of lemon juice, 100 ml of water, and 120 g (2/3 cup) of sugar. Stir the mixture until the sugar dissolves completely.
3. Add cornstarch and turmeric: In a small bowl, mix 30 g (3 level tablespoons) of cornstarch with a little bit of water to create a slurry. Slowly pour this slurry into the lemon-sugar mixture in the saucepan. If you want to add color, stir in 1/3 teaspoon of turmeric, which will give the mousse a vibrant yellow hue naturally without affecting the taste.
4. Cook the lemon mixture: Place the saucepan over low heat and cook the mixture, stirring constantly. After a few minutes, the mixture will begin to thicken. Continue stirring until it reaches a thick, pudding-like consistency, which should take about 5-7 minutes.
5. Cool the lemon mixture: Remove the saucepan from the heat and allow the lemon mixture to cool down to room temperature. Once it has cooled, place it in the refrigerator to chill for about 30 minutes.

Step 2: Whip the Cream

1. Beat the heavy cream: In a large mixing bowl, pour 250 ml (1 cup) of heavy cream. Using an electric mixer or a hand whisk, beat the cream on medium-high speed until it begins to thicken.
2. Add sugar: Gradually add 50 g (1/4 cup) of sugar to the cream as you continue to beat it. Beat the cream until soft peaks form. This should take about 3-5 minutes.
3. Set aside whipped cream for decoration: Once the whipped cream is ready, set aside 3-4 tablespoons of it for garnishing the mousse later.

Step 3: Combine the Lemon Mixture with Whipped Cream

1. Fold the whipped cream into the lemon mixture: Once the lemon mixture has cooled, remove it from the refrigerator. Gently fold the whipped cream into the lemon mixture using a spatula. Be careful not to overmix, as you want to maintain the light, airy texture of the mousse.
2. Ensure a smooth consistency: Continue folding until the lemon mixture and whipped cream are fully combined and smooth. The mousse should have a creamy, fluffy consistency.

Step 4: Chill the Mousse

1. Transfer to serving dishes: Spoon the lemon mousse into individual serving glasses or bowls. You can also use a large serving dish if you prefer.
2. Chill the mousse: Cover the mousse with plastic wrap and place it in the refrigerator for at least 2-3 hours, or until fully set. The mousse will firm up slightly as it chills, making it the perfect creamy dessert.

Step 5: Garnish and Serve

1. Decorate with whipped cream: Just before serving, top each portion of mousse with a dollop of the whipped cream that you set aside earlier.
2. Add garnish: For an extra touch of elegance, you can garnish the mousse with lemon zest, a slice of lemon, or fresh mint leaves.
3. Serve chilled: Enjoy this refreshing and tangy lemon mousse cold for the best flavor and texture.

Cooking Tips

• Adjust sweetness: If you prefer a sweeter dessert, you can increase the amount of sugar slightly in both the lemon mixture and the whipped cream. Taste as you go to get the desired sweetness.
• Turmeric for color: Turmeric is used in this recipe to give the mousse a bright yellow color. It doesn’t affect the taste, but you can omit it if you prefer a more natural look or if you don’t have it on hand.
• Whipping cream tips: Make sure the cream is cold before whipping it to achieve the best volume. You can also chill the mixing bowl and beaters beforehand for better results.
• Make ahead: This lemon mousse can be made a day in advance and stored in the fridge until ready to serve, making it an ideal dessert for dinner parties or family gatherings.

Storage

• Refrigeration: Store the lemon mousse in the refrigerator, covered, for up to 3 days. Be sure to keep it chilled until serving to maintain its light and airy texture.
• Freezing: While not ideal for long-term storage, you can freeze the mousse for a short time (up to 1 month). Let it thaw in the fridge before serving. Keep in mind that the texture may change slightly after freezing.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 290 kcal
• Protein: 2 g
• Carbohydrates: 34 g
• Fat: 17 g
• Fiber: 1 g
• Sugar: 32 g
• Sodium: 30 mg
• Calcium: 6% DV
• Vitamin C: 25% DV

Frequently Asked Questions

1. Can I use store-bought whipped cream instead of whipping my own?
   • Yes, you can use store-bought whipped cream to save time. However, homemade whipped cream gives a richer and fresher taste. If using pre-made whipped cream, just fold it into the lemon mixture as directed.
2. Can I use lemon zest for extra flavor?
   • Absolutely! Adding lemon zest to the lemon mixture will enhance the citrus flavor of the mousse. Simply grate some zest from the lemons before juicing them.
3. What if I don’t have heavy cream?
   • If you don’t have heavy cream, you can substitute it with full-fat coconut cream for a dairy-free version. Whip it just like regular cream for a similar texture and flavor.
4. Is there a substitute for cornstarch?
   • You can substitute cornstarch with arrowroot powder or tapioca starch if needed. The ratios will be the same, and both alternatives will help thicken the lemon mixture.
5. Can I add other flavors to this mousse?
   • You can experiment with other flavors, such as lime or orange, by swapping out the lemon juice. You can also add a touch of vanilla extract to the whipped cream for a more complex flavor.

Conclusion

This eggless, no-bake lemon mousse is the perfect combination of light, creamy, and tangy. With its smooth texture and refreshing citrus flavor, it’s a crowd-pleasing dessert that is both simple to make and impressive to serve. Whether you’re enjoying it as a quick weeknight dessert or preparing it for a special event, this mousse is sure to satisfy your sweet cravings. Garnish with whipped cream and a touch of lemon zest for a beautiful presentation, and don’t forget to chill the mousse for the best texture. Happy cooking!