Naturally Gluten Free Lemon Mousse

Name: Naturally Gluten Free Lemon Mousse
Prep time: 45 min
Cook time: 4 h
Yield: 6 servings
Ingredients: 1 egg; 1 egg yolk; 65g sugar; 100ml lemon juice; 50g unsalted butter; 250ml double cream; 50g icing sugar; 1 egg white

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Super easy lemon mousse recipe, naturally gluten free and perfect for a sunny day. Mousse is a lot easier to make than some people thing and makes a great light dessert, especially during those hot months. Why not twist is up and use different citrus fruits too to give it an alternative flavour!

This recipe is...

Vegetarian

Preparation Time: 45 Mins
Cooking Time: 4 Hours
This recipe makes 6 servings

This recipe contains:

Dairy
Egg

Last updated 15th August 2024

Added 14th August 2024

Recipe by Alison Peters

Method

Put the full egg, egg yolk (set white aside for later), sugar, lemon and butter in a pan and heat over a low heat until the butter has melted, keep stirring until starts to bubble and thicken.
Remove from the heat and let the mix cool, it doesn't need to be fully cold but cool to the touch, I left it standing for about 30-40 mins.
Whisk 200ml of the double cream in a jug or bowl with icing sugar until you get stiff peaks.
Whisk the egg white until stiff peaks.
Mix the lemon curd made in step one into the cream then fold in the egg white. Split into 6 glasses.
Whisk the remaining 50ml of cream until stiff and place on top on the mousse. Allow to set fully in the fridge for at least 4 hours. Top with a wedge of lemon if you like!

Nutritional Information (Per serving)

Cals

373

Carbs

22_g

Fibre

0_g

Fat

31_g

Sugar

20_g

Protein

3_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

The ingredients don’t mention lemon curd but it does in the method. Should it be 100mls of lemon curd instead of lemon juice?

Julie Jackson3rd December 2024

Alison @ Coeliac Sanctuary3rd December 2024

Hi, you have made the lemon curd yourself in step one with the lemon juice, butter and eggs.

Ingredients say 200ml double cream whisked with icing sugar. Where does the rest of the cream come from in step 6 as it has all been used. Am I missing something?