Dairy-Free, Lemon Mousse

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 6 eggs*  – See Note below.
• 2 tablespoons lemon zest (2 lemons)
• 4 tablespoons or more of fresh lemon juice (2 lemons)
• 1/4–1/2 cup liquid or granulated sweetener
• 1/2 cup coconut cream**
• sea salt

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the yolks, sweetener, zest, and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens.

Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes.

Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff and set aside. Beat the egg whites with the salt until stiff peaks are formed.

Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold the egg whites into the yolk and cream mixture.

Once mixture is combined, spoon into serving dishes and refrigerate to allow the mousse to set up.

Quick notes:

**Coconut cream is the thick cream that settles at the top of refrigerated full-fat coconut milk. For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Variations:

The lemon zest can be felt in the mouth. If this texture bothers you, I’d suggest blending the yolk mixture with the cream in a blender. Next, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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• 1/4 cup cornstarch
• 2/3 cup sugar
• pinch of salt
• 2 cups heavy cream
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 4 bananas
• 1 recipe Coconut Oil Pie Crust, baked
• toasted coconut flakes

Whipped Cream:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons sugar or honey (gently melt and cool honey if using)

Directions:

Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly, but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, and then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl, whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!