Lemon Mousse Tart – Corn-free, GF, Refined SF

Lemon Mousse Tart on plate
An elegant presentation of Lemon Mousse Tart

I loved the lemon star sandwich cookies I made last December so much that I couldn’t stop playing with the recipe. I’ve tweaked the lemon curd recipe into a fluffy cloud of lemon mousse to make this very elegant but easy lemon tart recipe. The addition of whipped coconut cream mellows out the tart lemon curd bite. I like both flavors but in this instance too much tart flavor would ruin this…dessert. ( Ha! Thought I’d go with the obvious pun, didn’t you?)

Ring Mold Presentation

cuttingTartCookies
Using the ring mold as a cookie cutter.
platingTart
Using the ring mold to stack the mousse on top of the cookie.

I modified the original lemon curd recipe so that the mousse would have enough structure to stand up. If your mousse doesn’t stand up nicely on the cookie base, you have two options. You could par-freeze it before serving. This would require as many rings molds and servings since you could only unfold them  at the last minute. The cookies might spread slightly in the oven. I didn’t find that this affected the presentation enough to worry about it. If you want to be a perfectionist, bake the cookies in the ring mold for the first 5 minutes then remove to the remainder of the baking time.

Canning Jar Presentation

Lemon Mousse Tart
Lemon Mousse Tart in single serving canning jar

For a more casual dessert, I would just go with the tart in a jar and present a more casual dessert. I used my 4 ounce canning jar. Bonus: they freeze well so you can make them way in advance! If you make the whole batch of butter cookies and lemon curd, you’ll have leftovers. Treat yourself to Lemon Ice Cream Sandwiches as well!

4.7 from 3 reviews
Lemon Mousse Tart - Corn-free, GF, Refined SF
 
Prep time
Cook time
Total time
 
An elegant dessert tart in individual servings
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ½ cup fresh squeezed lemon juice
  • 1 tbsp kosher unflavored gelatin
  • 1 tablespoon lemon zest
  • 4 extra large eggs
  • ½ cup agave nectar
  • 4 tablespoons unsalted butter, at room temperature
  • 1 can of coconut milk, refrigerated (just the cream off the top)
  • 1 batch of lemon butter cookies
Instructions
  1. Stir the gelatin into the lemon juice and lemon zest. Set aside.
  2. Beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.
  3. Stir the lemon mixture into the egg mixture, then put the top of the double boiler on the pot with the water boiling gently. The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140° F. Take the lemon curd off the double boiler and beat in the butter ½ tablespoon at a time. Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled.
  4. Place the cream off the top of a refrigerated can of coconut milk in a bowl and whip on high until creamy.
  5. Fold in one cup of chilled lemon curd.
  6. Ring mold method: Place a cookie in the bottom of the ring mold and scoop in lemon mousse mixture. Try to level the top of the mousse. Run an offset spatula around the ring mold to release it. Carefully remove the ring mold for a beautiful plated presentation and serve.
  7. Canning jar method: Take all the cookies that didn't survive intact from making the ring mold sized cookies and crumble them in a plastic bag with a rolling pin. Combine the crumbs with just enough coconut oil that they hold together. Take @2 tbsps of cookie crumb mixture and press it into the bottom of a 4 or 8 oz jar. Fill the rest of the jar with lemon mousse. The jars can be refrigerated for up to a week or even frozen.
Notes
The lemon curd to coconut cream should be 1:1. However, I have found that the solid amount in the canned coconut milk varies from can to can. For best results, measure the solid amount from the coconut milk and use the same amount of lemon curd.

Save the coconut liquid left over from the can of coconut milk for smoothies!

 

I shared this recipe with Happiness is HomemadeCrafty ShowcaseInspiration MondaySunday BestMonday FundaySweet & SavoryFlaunt It FridayShowliciousMix It UpA Round TuitMotivation MondayThink PinkSaturday SparksClever ChicksSew Darn CraftyShow StopperSavoring SaturdaysDare to ShareRecipe of the WeekSimple SaturdaysSimple LifeSee Ya In GumboReal Food Recipe, Inspiration Spotlight, Anything Goes, Fabulous Friday, Friday Favorites, Friday Frenzy, Foodtastic FridayFrugal Friday, Fancy This, Old-fashioned Friday, Fight Back Friday, Welcome to the Weekend, Natural Family, Unprocessed Fridays, Weekend No Rules, Five Friday Finds, Friday FoodieGluten Free FridayLet’s Get RealFeathered NestPennywise PlatterLink PartyNo Rules WeekendHomeacre Hop,  Inspire Us ThursdayTutorial ThursdaySimple LivesDoggone Dirty Craftin’Thank Your BodyFavorite ThingsFull Plate ThursdayPlant Based PotluckFabulously FrugalWildly OriginalGF DIY TuesdayTry A New RecipeIt’s a PartyWellness WednesdayThe Yuck Stops HereMade by MePretty WednesdayWhat’s Cookin’Mountain Woman RendezvousWicked AwesomeMotivation MondayReal Food WednesdayTasty Tuesday -2Show Me What Ya GotAllergy Free WednesdayWaste Not Want NotCreative MusterWonderful WednesdaySouthern SpecialHealthy Tuesday, Delicious DishOne Project at a Time,  Sweet & Savory SundayMouthwatering MondayHearth & SoulTutorial TuesdayNatural Living MondayIn & Out of the KitchenMad SkillsTuesday’s TableNaturally Sweet, Handmade TuesdaysRecipe Sharing MondayWhat’d You Do This WeekendShare Your StuffShow Me What You GotHomemade MondaysHomestead Barn HopInspire Me MondayFat Tuesday and  Mostly Homemade.
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31 Responses to Lemon Mousse Tart – Corn-free, GF, Refined SF

  1. sabrina says:

    I love this recipe! Can you pin this to your pinterest board? I’m not very teck savvy and would love to pin this post! thanks!

  2. Pinned!!! Thanks for linking this fabulous dessert to Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow

  3. Keren says:

    Looks Delish Jill! Thank you so much for parting with me!! :)

  4. Angie says:

    This looks so delicious! I’m stopping by from the Yuck stops here blog hop.
    Thanks
    Angie

  5. This sounds lovely!! I’ve been on a lemon and coconut obsession here lately too!! Thanks for sharing :)

  6. Andrea says:

    Yuuuum! This looks so delicious. I am obsessed with lemons. This looks like a fantastic take on a healthier version. I think I’ll have to make this one with my daughter :)

    Thanks for sharing on Natural Living Monday!

  7. otilia says:

    I am not a fan of lemony cakes but I bet yours is just wonderful and refreshing!

  8. Claire says:

    Whoo this looks so yummy :)

    Thanks for sharing over at the weekend blog hop

  9. i love lemon desserts and this sounds amazing. Will be trying this out very soon

  10. I LOVE lemon cheesecake or anything remotely similar, this looks lovely. Would you consider linking/posting in our #freefromfavourites community too? https://plus.google.com/communities/111324688434162919670?hl=en
    #fridayfoodie

  11. Cheryl says:

    I just love lemon desserts, and this looks delicious! Thanks for bringing it to The Yuck Stops Here link party this week! You’ve been pinned and stumbled. Can’t wait to see what you bring to the party next week! HUGS

  12. I love lemon and this tart sounds lovely. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  13. MummyTries says:

    This looks fab, and GAPS friendly too if I swapped the agave out for honey… will definitely give this a go at some point :) #recipeoftheweek

  14. Alison says:

    I love lemon mousse, never thought of making it into a tart. It looks lovely

  15. This is perfect for a summer treat! Thanks for sharing! I’m stopping by from the Sweet and Savoury Sunday link up. :-)

  16. Stephanie says:

    This looks perfect for Summer!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  17. Lisa says:

    This looks amazing! I will be trying this soon! Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/06/try-new-recipe-tuesday-june-18.html

  18. Miz Helen says:

    What a wonderful Lemon Tart! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

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  20. Millie says:

    Yum! I love all things lemon. This looks beautiful too. :) Thanks for sharing at Simple Lives Thursday.

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  22. YUM. I loooove lemon desserts. Thanks for linking up to #realfoodrecipes!

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  24. CJ Huang says:

    Lemon desserts are great for this summer weather, and I’m liking how you can serve this one cold. :) Thanks for stopping by and sharing this recipe with us – you’re featured this week as most popular on Five Friday Finds! I’m looking forward to what you share this week. :)

  25. Michelle says:

    Like the tip about making these in a jar and freezing for an easy make ahead option. When I entertain, I get nervous about too many last minute things and having to do things in front of people. But I can give them a jar and spoon!
    Thanks for sharing!

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