Photo of Lemon mousse with ginger crumb by WW

Lemon mousse with ginger crumb

Points® value
Total Time
20 min
10 min
10 min


Egg, whole, raw

3 medium, raw

Caster Sugar

140 g

Low Fat Spread

25 g


20 g

Lemon Juice, Fresh

200 ml

Ginger Nut Biscuits

1 biscuit(s)


  1. Whisk the egg yolks and put them into a small pan with the lemon juice, caster sugar and spread. . Heat gently over a low heat, whisking to combine, then whisk in the cornflour and bring the mixture to the boil. Continue to cook, whisking constantly, for 4-5 minutes or until the mixture is smooth and thickened.
  2. Remove from the heat and strain into a small bowl. Cover with clingfilm and let cool slightly before chilling in the fridge for 1-2 hours or until completely cold. In a dry, clean bowl, whisk the egg whites until stiff peaks form. Use a metal spoon to gently fold one-third of the egg whites into the chilled lemon curd, then fold in the remaining egg whites.
  3. Spoon into small dessert glasses and chill until set. Blitz 1 ginger nut biscuit in a mini food processor to coarse crumbs, then sprinkle over the mousse just before serving.