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Lemon Mousse

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Ingredients

  • 4 EGG YOLKS
  • 1/2 CUP FRESH LEMON JUICE
  • 1/4 CUP SUGAR
  • 4 EGG WHITES
  • 1 1/2 TBSP GRATED LEMON ZEST
  • 1/8 TSP CREAM OF TARGAR
  • 1/8 TSP SALT
  • 3/4 CUP SUGAR
  • 1 1/2 CUPS WHIPPING CREAM

Details

Preparation

Step 1

COMBINE EGG YOLKS, LEMON JUICE, ¼ CUP SUGAR AND LEMON ZEST IN A LG BOWL AND MIX WELL.
BEAT THE EGG WHITES IN A MEDIUM BOWL UNTIL FOAMY. ADD THE CREAM OF TARTAR AND SALT AND BEAT UNTIL SOFT PEAKS FORM. ADD ¾ CUP SUGAR GRADUALLY AND BEAT UNTIL STILL AND GLOSSY. WHIP THE CREAM IN A BOWL UNTIL STIFF. FOLD IN EGG WHITES AND WHIPPED CREAM GENTLY INTO THE EGG YOLK MIXTURE. SPOON INTO A BOWL. FREEZE, COVERED WITH FOIL FOR 8 HOURS OR LONGER.
LET THE MOUSSE STAND IN THE REFRIDGERATOR FOR 1 TO 2 HOURS BEFORE SERVING. SPOON INTO 12 DESSERT DISHES AND GARNISH WITH RASPBERRIES OR BLUEBERRIES AND A SPRING OF MINT.

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