Directions
In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form.
Gradually add the powdered erythritol, continuing to whip until the mixture holds stiff peaks.
Gently fold in the lemon juice, lemon zest, and vanilla extract until well combined.
Taste the mousse and add additional sweetener if desired, folding gently to incorporate.
Spoon the mousse into individual serving bowls or glasses.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the mousse to set.
Before serving, optionally top with a dollop of whipped cream and a sprinkle of lemon zest for garnish.
Variations & Tips
For a dairy-free version, you can use coconut cream in place of heavy whipping cream. If you prefer a more intense lemon flavor, increase the lemon zest to 2 tablespoons. For those who enjoy a bit of texture, consider folding in some finely chopped nuts, like almonds or pecans, into the mousse. To make this dessert even more special for kids, top it with a few sugar-free gummy bears or a sprinkle of colorful sugar-free sprinkles.
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