Delightful Lemon Mousse Recipes

SIMPLE LEMON MOUSSE

Simple Lemon Mousse image

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

Ingredients

2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices, optional

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.

DELIGHTFUL LEMON MOUSSE

Delightful Lemon Mousse image

Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used.

Provided by Charlotte J

Categories Dessert

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup boiling water (was 1 1/2 c)
1 (5/8 ounce) package sugar-free lemon Jell-O powder
2 teaspoon lemons, rind of, grated
1/2 cup cold apple juice (was 1 c)
1 (8 ounce) container cool whip fat-free whipped topping, thawed
1 (10 ounce) package frozen raspberries, thawed pureed in blender

Steps:

Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
Stir into gelatin until slightly thickened.
Stir in whipped topping with wire whisk.
Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
Refrigerate 4 hours or until firm.
Note: I reduced the amounts of liquid after problems with this recipe.

Nutrition Facts : Calories 74.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.6, Sodium 20.5, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 1.9

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