Low-Carb Diets Low-Carb, Sugar-Free Lemon Mousse Recipe Share Pin Email Ekaterina Smirnova/Moment/Getty Low-Carb Diets Desserts Puddings and Mousses Cakes and Cheesecakes Cookies Basics Food Lists Carb Counts for Common Foods Low-Carb Cooking Tips for Dining Out Nutrition Side Dishes Product Reviews Atkins Diet Information Menus Main Dishes Recipes Snacks Low-Carb Recipes Popular Diet Plans Glossary View All By Laura Dolson Updated December 09, 2016 (0 ratings) Total Time 30 min Prep 15 min, Cook 15 min Yield 6 servings Lemon Mousse This recipe for low-carb lemon mousse is essentially a combination of my decadent sugar-free lemon curd with delicious homemade whipped cream. As simple as it sounds, it's a real treat, especially for those who have to watch their carbohydrate and sugar intake. Though it might be tempting to take a quick shortcut by using a commercial sugar-free lemon curd,I urge you to take the few extra steps to make the sugar-free filling from scratch. The recipe below is surprisingly simple, and nothing really compares to that fresh, homemade taste. Ingredients Lemon Curd: 4 tablespoons butter 1/2 cup fresh lemon juice 1 cup sugar-equivalent artificial sweetener, preferably liquid (powdered may have off-flavors) 3 large eggs 1 large egg yolk 1 small pinch salt Whipped Cream: 2/3 cup heavy cream (preferably not ultra-pasteurized) 1 teaspoon vanilla extract Sugar substitute equal to 2 to 3 tablespoons sugar (liquid sucralose works well; see link below) Preparation How to Make the Lemon CurdCut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer. Blend the rest of the ingredients together, with either a stick blender or standing blender. Heat slowly in a small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 degrees F, remove from heat (don't let it get to boiling). Immediately whisk or stir in butter pieces. Keep stirring until butter is melted and incorporated. Taste. If you think it's too "sharp," try adding another tablespoon or two of butter. Put in an airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more). It can be kept in the refrigerator for up to one week.Whip the CreamPut 2/3 cup cold heavy whipping cream, 1 teaspoon vanilla and sugar substitute equal to 2 to 3 tablespoons of sugar in a small mixing bowl. I prefer liquid sweeteners without added carbs, such as liquid forms of sucralose or stevia. With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat the cream, starting on low speed. As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. Stop the mixer and lift the beater(s) from the cream. The peak should bend over at the top when you remove the whisk. Make the MousseIn a medium bowl, fold the whipped cream into the lemon curd. Adjust sweetener if you'd like (depends upon how tangy you want your mousse).Serve in dessert dishes or, to be fancy, wine or martini glasses. Berries or mint make a nice garnish.Nutritional Information: Each serving has 2 grams effective carbohydrate, 4 grams protein, and 209 calories. Rate this Recipe You've already rated this recipe. Thanks for your rating! Continue Reading Up Next Up Next Article Make Tasty Low-Carb Whipped Cream in 4 Easy Steps Up Next List The Top 12 Low-Carb Dessert Recipes Up Next Recipe Low-Carb and Sugar-Free Coconut Cake Up Next Article What Are the Nutrition Facts for Lemons?