Soften the cream cheese. Let it sit at room temperature for 30–45 minutes. Soft cream cheese blends smoothly and prevents lumps.

Prep the lemons. Zest 2 lemons first, then juice them. You’ll want about 2–3 tablespoons of juice and 1–2 teaspoons of zest. Avoid the white pith—it’s bitter.

Whip the cream. In a cold bowl, beat 1 cup heavy cream to medium-stiff peaks. Set aside. This is your lift and lightness.

Beat the base. In a separate bowl, beat 8 oz cream cheese with 1/3–1/2 cup powdered sweetener until silky. Add 1–2 teaspoons lemon zest, lemon juice to taste, 1 teaspoon vanilla, and a pinch of sea salt. Mix until smooth and tangy.

Taste and adjust. If you like it sweeter, add more sweetener. If you want more zing, add another splash of juice. Balance is key—bright but not sharp.

Fold in the cream. Gently fold the whipped cream into the lemon base in two additions. Keep it airy—don’t deflate it by stirring hard.

Chill to set. Spoon into 4–6 small glasses or a serving dish. Chill at least 1–2 hours. The texture will firm up into a soft, mousse-like dessert.

Garnish and serve. Top with a sprinkle of zest, a few coconut flakes, or a raspberry or two. Serve cold with small spoons.