Danish Lemon Mousse

Danish Lemon Mousse – “Citronfromage”

This mousse is another favorite summer dessert in Denmark. Light and airy with a refreshing lemon tang. As this recipe is not cooked, please use pasteurized eggs for this recipe. In my adaption of this classic recipe without the sugar, it is a perfect sweet treat for Keto, Low Carb and Diabetic diets.

Danish Lemon Mousse

Danish Lemon Mousse – “Citronfromage”

Light and tangy summer dessert
Prep Time 30 mins
Chill 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine Danish
Servings 4
Calories 420 kcal


  • 4 small bowls
  • Medium mixing bowl
  • lemon mister (or a fine grater)
  • Stand Mixer
  • sieve
  • small saucepan
  • Whisk
  • 4 dessert bowls or glasses


For the Mousse:

  • 2 sheets gelatin (or 1 ½ tsp. unflavored gelatin powder)
  • water
  • 5 pasteurized egg yolks
  • ½ cup powdered erythritol
  • 1 tsp lemon extract
  • ½ tsp vanilla extract
  • 2 organic lemons
  • 1 cup heavy whipping cream
  • 5 pasteurized egg whites

For the Garnish:

  • ½ cup heavy whipping cream, whipped
  • Grated lemon peel and slices
  • Lemon balm leaves


  • Put the gelatin sheets in a small bowl and cover with water. Let soak for 20 minutes. (alternative, if using gelatin powder, sprinkle the powder over 4 tbsp water in a small bowl and let sit until dissolved and "gelled")
  • Wash the lemons and grate the yellow outside of the peel. Save about a quarter of the grated in a small bowl for garnish. Juice the lemons into a small bowl.
  • Beat the egg yolks, powdered erythritol, lemon and vanilla extract in your stand mixer with the whisk attachment until light yellow and thick. Transfer to another medium sized mixing bowl.
  • Press the lemon juice through the sieve into your small saucepan. Take the gelatin up from the water and squeeze the water out. Add to the lemon juice.
  • Put the saucepan over medium heat and whisk the gelatin mixture until it is quite warm, 120F (50C) and the gelatin is completely dissolved. It's best to use a thermometer to check the temperature (I use a basic roast thermometer). Take off heat.
  • Clean your stand mixer bowl and whisk attachment with soap thoroughly. Whisk the egg whites until stiff. Transfer to a small bowl and set aside.
  • Clean your stand mixer bowl and whisk attachment with soap thoroughly once again. Whisk the heavy cream until just stiff.
  • Pour the warm lemon juice & gelatin mixture into the egg yolk mixture while whisking vigorously until well blended. Add half of the whipped cream and whisk until combined.
  • Put the egg whites into the stand mixer bowl with the rest of the whipped cream and pour the egg yolk gelatin mixture in. Carefully fold with a spatula until well combined.
  • Spoon the mousse into 4 dessert bowls or glasses. Cover with plastic wrap and chill for at least 3 hours.
  • Just before serving, garnish with fresh whipped cream, grated lemon peel, lemon slices and lemon balm leaves.
Keyword Dessert, Keto, Low-carb

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