Light, creamy, and naturally sweetened, this no-bake Lemon Mousse is served in real lemon shells for a refreshing, probiotic-rich dessert that’s as beautiful as it is delicious.
Prepare the Lemon Shells
2 Cut the lemons in half lengthwise.
3 Use a small knife to score around the edges and scoop out the flesh with a spoon (save the juice for the mousse).
4 Trim a tiny slice off the bottom of each shell so they stand flat on a tray.
Bloom the Gelatin
6 In a small bowl, stir gelatin into 3 tbsp of lemon juice.
7 Let sit for 5 minutes until thickened (like applesauce).
Whip the Cream
9 In a mixing bowl, whip heavy cream or coconut cream until soft peaks form.
Make the Mousse Base
11 In another bowl, whisk together kefir, honey or maple syrup, vanilla, and lemon zest.
Melt the Gelatin
14 Gently warm the bloomed gelatin in a saucepan or microwave in 10-second intervals until just melted. Do not boil.
Combine Everything
16 Stir the melted gelatin into the lemon-kefir mixture.
17 Fold in the whipped cream until fully incorporated and mousse-like.
Fill and Chill
19 Spoon the mousse into the hollowed lemon shells.
20 Refrigerate for 3–4 hours until fully set.
Serve
22 Garnish with lemon zest, fresh mint, or a raspberry on top, if desired
