I helped my sister make a double batch of this simple and delicious gluten free lemon mousse for her book club gathering. She doesn’t remember who originally emailed this recipe to her, but she’s been making it for years, and it has become one of her signature dishes. We put most of it in a big bowl for her to take, and kept a small bowl for us to enjoy.
3 Tbsp unsalted butter
1 package Philadelphia cream cheese
1/2 C sugar
1 tsp vanilla
1/3 C fresh lemon juice
2 Tbsp rum
1 1/2 C whipping cream
Using an electric mixer, cream butter until light. Beat in cream cheese, blending until smooth.
Our butter was cold, so I put Offspring to work mashing the butter with a fork until it was broken up enough to mix with the beaters. She mashed the cream cheese too. When I ask her to help in the kitchen she lights up, and runs to get a footstool yelling, “Don’t do ANYTHING until I get back!”
Mix in the sugar gradually.
Add vanilla, lemon juice and rum. Beat until smooth. It will seem pretty runny at this point, that’s ok.
Beat the whipping cream until it holds firm peaks, and fold into lemon mixture.
Refrigerate at least 2 hours. Makes 6 servings.
We decorated ours with sliced strawberries, but the lemon flavor would be nice with just about any fresh fruit, or even just a simple mint garnish. Next time I’m going to try piping it into cored strawberries and then sprinkling crushed gingersnaps on top.