Love lemon? Today, I’m sharing this super yummy recipe for Lemon Mousse with Strawberries. Makes a perfect light dessert for Spring and bonus: if you’re eating low carb / sugar free it’s the perfect sweet treat to help you stay on track!
I sent my hubby to the store recently and one of the items on my list was lemons. I requested “a couple” of lemons. Now, I realize the term, a couple, is up for interpretation. But really? I expected him to bring home three or 4 lemons at the most. I’ve been married to this guy for 17 years, so I probably should have known his view of “a couple” is slightly higher than mine. Especially since this happens on a very frequent occasion! (Like here and here.)
All’s well that ends well- and now, I’m kinda glad he brought home that huge bag of lemons. It gave me the opportunity to make a few of my favorite lemon recipes, including this lemon mousse! It turned out so yummy- tart, sweet and light. The kids were raving over it!
This recipe uses quite a bit of eggs, but I’m never worried about using raw or undercooked eggs in my recipes. I always use Davidson’s Safest Choice® Eggs. (They’re pasteurized in the shell and the chance of salmonella in the eggs is eliminated.) The Safe Eggs cook and taste the same as regular eggs, plus I love the little red P stamped on the eggs. (Want to try these in your next cookie or brownie recipe so your little ones can safely lick the spoon? Grab a coupon here.)
Just an FYI, if you want to make this recipe sugar free. You can- it works wonderfully. I do recommend Swerve sweetener as a sugar alternative. It works great in place of sugar. And of course, leave out the graham crackers!
Lemon Mousse w/ Strawberries
- 1 cup plus 1 tablespoon sugar
- 3/4 cup fresh lemon juice
- 8 egg yolks
- zest of 2 lemons
- 8 to 10 strawberries chopped, plus more for garnish (I suggest using even more, the strawberries were so yummy!)
- 1 1/2 cups heavy whipping cream
- 1 3/4 cup crushed graham cracker crumbs
- 1/3 cup butter, melted
- Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
- Over medium heat, stir constantly with a wooden spoon.
- Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
- Place lemon mixture in fridge and chill until cool, stirring occasionally.
- In a separate bowl, mix graham cracker crumbs and butter until well combined.
- Using electric mixer, beat heavy cream in medium bowl until medium peaks form.
- Gently fold whipped cream into lemon mixture until well combined.
- Divide graham cracker mixture between 8 serving dishes. Top with chopped strawberries and sprinkle strawberries with a bit of sugar. (Don’t be shy with the amount of strawberries , they taste so yummy with the lemon mousse. I would have used more, but my strawberry bandit had hit again!)
Are you a lemon fan too? I have quite a few dishes featuring lemon (see them all here.)
Here are just a couple of my faves: