Elmlea and lemon juice?

https://www.gransnet.com/uploads/talk/202012/medium-627636-2ab53055-d818-4c86-beb4-ccd7d481496a.png https://www.gransnet.com/uploads/talk/202012/medium-201899-8e463bf1-934d-42eb-88f8-31821aab22ed.png

Just Googled and came up with these. They may be of help.

Hope you can read the text in the photos.

I made a key lime pie like this once.
In theory it should work, yours might but mine didn't!
It was just a sloppy mess but everyone ate it anyway.

Do you have any gelatine or vegetarian gel just in case?

Ps that was ordinary cream too, not Elmlea

I don't use creathe lemon juice. I suppose you could add whipped Elmlea afterwards. I have used this for meringue pie, a lemon tart and a sponge flan.

I did once try to make buttermilk with lemon and Elmlea, which didn't work very well.

Sorry, messed that up!
I use condensed milk alone, thickened with lemon juice. I suppose you could add whipped Elmlea afterwards. Successful used as above.

Perhaps my limes weren't acidic enough.
I did follow a recipe and it tasted lovely.

I can’t help, but I can confirm that replacing double cream with creme fraiche for a healthier version of mousse isn’t advisable.

Why do I always believe the lone reviewer who comes up with a daft idea?

I always use Elmlea instead of double cream. Have made a lemon cheesecake using condensed milk, Elmlea, cream cheese and lemon juice and it thickened up beautifully eddiecat.