Lemon Mousse Recipe

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.

* Refrigeration Time: 1 hour


  • 1 cup (250 mL) lemon juice
  • 3 egg yolks
  • 5 tsp (25 mL) SPLENDA® Brand Brown Sugar Blend
  • 10 g (1 1/2 packages) unflavored gelatin
  • 1 1/2 cups (375 mL) chilled whipping cream (35% cream)
  • Whipped cream and grated lemon zest

Nutrition information

per serving
Total Fat 25.00g
Saturated Fat 15.00g
Sodium 0.30mg
Total Carbohydrates 8.0g
Sugars 3.00g
Protein 4.00g

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