SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
EASY LEMON MOUSSE
Made with just four ingredients and whipped up in minutes, this mousse is the perfect light dessert for those hot summer months.
Provided by Heather
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
- Gently fold in lemon curd and lemon zest until evenly incorporated.
- Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
- Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.
Nutrition Facts : Calories 308 kcal, Carbohydrate 21 g, Protein 2 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 107 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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.
LEMON MOUSSE WITH SLIVERED ALMONDS
Steps:
- Beat the egg yolks with the sugar until lemon-colored. Add the lemon juice and peel, then whisk over low heat until thick.
- Meanwhile, dissolve the gelatin in one-half cup warm water.
- Whip the egg whites until stiff. Whip the cream.
- Add the gelatin to the lemon mixture and cool. Fold in the egg whites. Reserve about one-quarter cup of cream for the top of the souffle. Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish. Cover with remaining cream and chill until set, preferably overnight.
- Just before serving, sprinkle with the almonds.
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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