<http://schema.org/recipeInstructions>
"&amp;lt;h3&amp;gt;How to Make the Lemon Curd&amp;lt;/h3&amp;gt;&amp;lt;ol&amp;gt;&amp;lt;li&amp;gt;Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Blend the rest of the ingredients together, with either a stick blender or standing blender.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Heat slowly in a small saucepan or\u00A0double boiler. Whisk or stir frequently.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 degrees F, remove from heat (don&amp;amp;#39;t let it get to boiling).&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Immediately whisk or stir in butter pieces. Keep stirring until butter is melted and incorporated.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Taste. If you think it&amp;amp;#39;s too &amp;amp;#34;sharp,&amp;amp;#34; try adding another tablespoon or two of butter.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;Put in an airtight container. A piece of plastic wrap on the surface will keep a &amp;amp;#34;skin&amp;amp;#34; from forming. Cool completely before using (it will thicken a bit more). It can be kept in the refrigerator for up to one week.&amp;lt;/li&amp;gt;&amp;lt;/ol&amp;gt;&amp;lt;h3&amp;gt;Whip the Cream&amp;lt;/h3&amp;gt;&amp;lt;ol&amp;gt;&amp;lt;li&amp;gt;Put 2/3 cup cold heavy whipping cream, 1 teaspoon vanilla and sugar substitute equal to 2 to 3 tablespoons of sugar in a small mixing bowl. I prefer liquid sweeteners without added carbs, such as\u00A0&amp;lt;a href=&amp;quot;https://www.verywell.com/liquid-splenda-and-sugar-free-syrups-2242269&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;1&amp;quot;&amp;gt;liquid forms of sucralose&amp;lt;/a&amp;gt;\u00A0or stevia.&amp;lt;br/&amp;gt;\u00A0&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat the cream, starting on low speed.\u00A0As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. Stop the mixer and lift the beater(s) from the cream. The peak should bend over at the top when you remove the whisk.\u00A0&amp;lt;/li&amp;gt;&amp;lt;/ol&amp;gt;&amp;lt;h3&amp;gt;Make the Mousse&amp;lt;/h3&amp;gt;&amp;lt;p&amp;gt;In a medium bowl, fold the whipped cream into the lemon curd. Adjust sweetener if you&amp;amp;#39;d like (depends upon how tangy you want your mousse).&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;Serve in dessert dishes or, to be fancy, wine or martini glasses. Berries or mint make a nice garnish.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;&amp;lt;strong&amp;gt;Nutritional Information:&amp;lt;/strong&amp;gt; Each serving has 2 grams &amp;lt;a href=&amp;quot;https://www.verywell.com/effective-carbohydrate-count-ecc-2242005&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;2&amp;quot;&amp;gt; effective carbohydrate&amp;lt;/a&amp;gt;, 4 grams protein, and 209 calories.&amp;lt;/p&amp;gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<https://www.verywell.com/low-carb-lemon-mousse-2242311>