Easter Lemon Drop Mousse Recipes

EASTER LEMON DROP MOUSSE

Steps:

• To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
• Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
• Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
• Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.