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First, slice the lemon lengthwise, scoop out the flesh, and press it through a sieve to extract the juice.
Then, scoop the thick cream from a can of coconut milk (you’ll need 300-350 grams) into a large mixing bowl.
Add the lemon juice, aquafaba, and sweetener. Whip (with an electric or handheld whisk) for a few minutes until smooth, light, and fluffy.
For an extra airy texture, you can also whip the aquafaba with the lemon juice separately until stiff peaks form and then gently fold it into the coconut cream.
Taste and adjust the sweetness/lemon, then spoon the mixture into the hollowed lemon shells, small jars, or ramekins.
Chill the vegan lemon mousse for a few hours or overnight to set. Garnish with lemon zest and enjoy!