Low Carb Lemon Mousse

Mirj's Note:

I had a guest on a low carb diet and she gave me this recipe. It's really lemony and delicious. There was a slight aspartime aftertaste, but for those trying to cut back on the carbs it's a great dessert! Prep time includes chilling.

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• ½ cup butter
• 9 egg yolks
• 4 egg whites
• 4 lemons, juice of
• 2 teaspoons grated lemons, zest of
• 5 packets sugar substitute (of choice)
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Melt butter in a medium saucepan over low heat.
2. Remove from heat and whisk in yolks one at a time.
3. Beat in lemon juice, zest and 4 packets sugar substitute.
4. Chill.
5. Beat egg whites and extract with 1 packet sugar substitute.
6. Fold into the chilled egg yolk mixture.
7. Beat cream with vanilla extract and fold into the mixture.
8. Fold into the chilled egg yolk mixture.
9. Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.

Reviews

[Smileey]

If you use Splenda in place of (sweet n low) or any other sugar substitute you won't have an after taste, Splenda is used for baking and has less than 1 gram of Carb per tsp.

[bonnie0128]

We did not care for this at all. The texture was very airy, almost watery - not mousse-like. And the egg flavor was too strong. The directions also seem incomplete or contain errors (the extract is listed to add with the egg white and with the cream).

[carolyn lynch]

I liked this. I wasted the first batch because I had the butter too hot and all the yolks cooked. My fault. So I tried again and had the butter just warm. I made some for the fridge and the other I put in paper cups and froze. They taste like ice cream (put a squirt of canned whipped cream on it for more sweetness). It made a lot. Liked it frozen much more. Thanks