Looking for a light, creamy, and refreshing dessert that’s as beautiful as it is nourishing? These Lemon Mousse in Lemon Shells are bursting with fresh citrus flavor, naturally sweetened, and served in real lemon halves for a stunning presentation. Perfect for spring and summer gatherings, baby showers, brunches—or any time you want a delicious, gluten-free, no-bake treat!
Lemon Mousse in Lemon Shells Ingredients
Lemons – High in vitamin C and antioxidants, lemons boost immunity and brighten both flavor and presentation.
Kefir – Probiotic-rich and packed with protein, this support gut health and provide a creamy base.
Heavy cream or coconut cream – Adds creamy texture and healthy fats; coconut cream is a great dairy-free alternative.
Honey or maple syrup – Natural sweeteners that offer subtle flavor and minerals without refined sugar.
Gelatin – Grass-fed gelatin adds structure and supports skin, joint, and gut health. My code STEPHANIE10 saves 10% on Ossa Pasture-Raised Gelatin.
Vanilla extract – Rounds out the tangy lemon with smooth, dessert-like depth.
Tips for the Best Lemon Mousse in Lemon Shells
Use very fresh lemons for the brightest flavor and best-looking shells.
Want a smoother mousse? Strain the lemon juice before adding to the gelatin.
For a dairy-free version, use coconut cream and plant-based yogurt or blended silken tofu in place of kefir.
FAQs
Can I make this dairy-free?
Yes! Simply use coconut cream in place of heavy cream and opt for a dairy-free kefir or thick plant-based yogurt instead of traditional kefir or farmer cheese.
What can I use instead of kefir?
Full-fat Greek yogurt or a thick plant-based yogurt can be substituted. Just make sure it has a creamy texture and mild flavor to complement the lemon.
How long does the mousse keep in the fridge?
These lemon mousse shells are best enjoyed within 2–3 days. Keep them covered in an airtight container in the fridge to preserve freshness.
Can I make this without gelatin?
Gelatin is key for the mousse to set properly. If you’re looking for a vegetarian option, you can try agar-agar powder, but the texture will be slightly different. Follow package instructions for equivalent substitution.
Can I prepare this recipe ahead of time?
Yes! This is a great make-ahead dessert. Prep the night before and store in the fridge until ready to serve.
Why use lemon shells instead of cups?
Serving the mousse in lemon shells adds a fun, natural presentation with a hint of extra citrus aroma. It’s also a great way to reduce waste and impress guests!
Check out these other gut-healthy kefir recipes!
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Lemon Mousse in Lemon Shells
Ingredients
- 3 large lemons
- 1/2 cup full-fat kefir or 1/2 cup blended farmer cheese
- 1/2 cup coconut cream or heavy cream
- 3 –4 tbsp honey or maple syrup to taste
- 1 tsp vanilla extract
- 1 tbsp lemon zest from the lemons
- 1.5 tbsp grass-fed gelatin
- 3 tbsp lemon juice freshly squeezed from the lemons
Instructions
Prepare the Lemon Shells
- Cut the lemons in half lengthwise.
- Use a small knife to score around the edges and scoop out the flesh with a spoon (save the juice for the mousse).
- Trim a tiny slice off the bottom of each shell so they stand flat on a tray.
Bloom the Gelatin
- In a small bowl, stir gelatin into 3 tbsp of lemon juice.
- Let sit for 5 minutes until thickened (like applesauce).
Whip the Cream
- In a mixing bowl, whip heavy cream or coconut cream until soft peaks form.
Make the Mousse Base
- In another bowl, whisk together kefir, honey or maple syrup, vanilla, and lemon zest.
Melt the Gelatin
- Gently warm the bloomed gelatin in a saucepan or microwave in 10-second intervals until just melted. Do not boil.
Combine Everything
- Stir the melted gelatin into the lemon-kefir mixture.
- Fold in the whipped cream until fully incorporated and mousse-like.
Fill and Chill
- Spoon the mousse into the hollowed lemon shells.
- Refrigerate for 3–4 hours until fully set.
Serve
- Garnish with lemon zest, fresh mint, or a raspberry on top, if desired
