Lemon Curd Yogurt Mousse

5 from 5 votes
Prep Time 20 mins
Rest Time 5 hrs 15 mins
Total Time 5 hrs 35 mins
Course Dinner
Cuisine European
Servings 12 people


  • 750 g Lactose-Free curd cheese
  • 500 g Yogurt 1.5% lactose free
  • 300 g Low carb sugar
  • 1 tsp Vanilla flavor
  • 10 leaves Gelatin
  • 1,5 Piece. Organic lemons, zest
  • 150 ml Organic lemons, juice
  • 400 ml Lactose-Free cream



  • This mousse is especially for those who have to struggle with a lactose intolerance, but should not miss out on a delicious dessert. Since many also react to sugar, I also used a special low-carb sugar made from erythritol (sugar alcohol). Although it does not have the strong sweetening power of normal sugar (hence the increased amount), it also has "0 calories".


  • Soak gelatine in plenty of cold water and allow to swell. Wash lemons with hot water, dry them and rub off the skin of 1 1/2 pieces. Then squeeze out enough lemons until you reach 150 ml (for me it was 3 pieces).
  • Mix the quark, yogurt, low-carb sugar and vanilla flavor in a 3000 ml bowl. Put lemon juice and zest in a saucepan, heat slightly, remove from heat and dissolve the swollen, well-squeezed gelatin in it while stirring. Then mix the liquid with 4 tablespoons of the quark mass, then stir it into the quark mass and cool it for about 15 minutes until it tightens slightly and begins to set.
  • Meanwhile, whip the cream until stiff, fold in, transfer everything into a large bowl and let it set properly for about 4 - 5 hours. Overnight would be ideal.
  • To serve, prick the dumplings with a tablespoon and garnish with a little decoration. The crowd was intended for 12 people ................
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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