Lemon MousseIngredients:1.5 cups heavy whipping cream (well-chilled)1/4 to 1/3 cup fresh lemon juice (adjust to your preferred tartness)1/3 cup powdered sweetener (like Erythritol or Allulose for Keto, or regular powdered sugar)1 tsp fresh lemon zest (for mixing and garnishing)Instructions:Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream and powdered sweetener together using an electric mixer until stiff peaks form.Add the Lemon: Gently pour the fresh lemon juice into the whipped cream, and add half of the lemon zest.Fold Gently: Using a spatula or spoon, gently fold the mixture in a circular, upward motion until the lemon juice is fully incorporated and the texture is smooth and pillowy.Assemble & Garnish: Spoon or pipe the mousse into serving glasses. Top with a dollop of extra whipped cream and a sprinkle of fresh lemon zest.Chill & Serve: Refrigerate for at least 1 hour before serving to let the flavors meld and the texture set perfectly. Enjoy cold!
