Easy Lemon Lime Mousse Recipes

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LEMON-LIME MOUSSE



Lemon-Lime Mousse image

For a light and refreshing dessert after any meal, try this tangy citrus treat. -Kathryn Anderson, Wallkill, New York.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
3 large egg yolks
2/3 cup 2% milk
1/4 cup lemon juice
1 tablespoon lime juice
1-1/2 teaspoons grated lemon zest
1/2 teaspoon grated lime zest
1 cup heavy whipping cream
Lime slices, optional

Steps:

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

Nutrition Facts : Calories 257 calories, Fat 18g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 57mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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.

SIMPLE LIME MOUSSE



Simple Lime Mousse image

Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

Steps:

  • In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON MOUSSE



Lemon mousse image

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

300g or 312g jar good-quality lemon curd (we used Tiptree)
zest 1 lemon
300ml pot whipping or double cream
25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like

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

LEMON-LIME MOUSSE



Lemon-Lime Mousse image

The velvety curd is also delicious spread on shortbread and scones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 7

6 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs, plus 2 egg yolks
1/2 cup fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon grated lemon zest, plus more for garnish
1 1/2 cups heavy cream

Steps:

  • Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
  • Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
  • In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

EASY LEMON-LIME MOUSSE



Easy Lemon-Lime Mousse image

This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.

Provided by Lennie

Categories     Dessert

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons unsalted butter (at room temperature)
1 1/3 cups white sugar (divided)
2 large eggs
2 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 teaspoon freshly grated lemon, zest of
1 1/2 cups heavy cream (whipping cream)

Steps:

  • The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
  • In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
  • With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
  • If the mixture looks all curdled, don't worry.
  • Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
  • This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
  • Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
  • Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
  • Chill in fridge at least one hour; overnight is fine.
  • When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
  • Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
  • Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
  • Spoon mousse into 6 individual dessert dishes.
  • Cover and chill for at least two hours; overnight is fine.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.

Provided by lutzflcat

Categories     Lemon Desserts

Time 1h10m

Yield 4

Number Of Ingredients 7

½ cup heavy cream
1 tablespoon confectioners' sugar
1 (4 ounce) package cream cheese, softened
1 ½ cups lemon curd
½ teaspoon vanilla extract
4 tablespoons mixed fresh berries
4 fresh mint leaves

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.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg

EASY LEMON MOUSSE



Easy Lemon Mousse image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 8 servings

Number Of Ingredients 6

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
Store bought butter cookies or shortbread rounds

Steps:

  • In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

SUPER EASY LEMON MOUSSE



Super Easy Lemon Mousse image

This surprised me. I ate it at a friend's barbecue and asked for the recipe. When she told me, I was stunned. This is not too sweet and very easy to put together. Cooking time is chilling time.

Provided by Chef Meela

Categories     Dessert

Time 3h10m

Yield 10-12 serving(s)

Number Of Ingredients 3

1 (21 ounce) can of lucky leaf lemon pie filling
3 cups heavy whipping cream
1 teaspoon of good quality vanilla

Steps:

  • Dump pie filling into a large bowl.
  • Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
  • Whip with electric mixer until fluffy.
  • Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.

Nutrition Facts : Calories 247.5, Fat 26.4, SaturatedFat 16.4, Cholesterol 97.8, Sodium 27.2, Carbohydrate 2, Sugar 0.1, Protein 1.5

LEMON MOUSSE



Lemon Mousse image

Use our Lemon Curd when making this fluffy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 1/2 cups Lemon Curd
1 cup chilled heavy cream
3 tablespoons sugar

Steps:

  • Place Lemon Curd in a medium bowl. In another medium bowl, using an electric mixer, beat chilled heavy cream with sugar until soft peaks form; add 1/3 of whipped cream to curd, and mix to combine. Add remaining whipped cream, and fold in gently with a rubber spatula. Spoon mousse into serving dishes. Serve immediately, with gingersnaps or other cookies, if desired, or cover and chill up to 2 days.

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Top Asked Questions

How do you make lemon mousse with cream?
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.
How do you thicken mousse with lime juice?
Pour the lime juice and fold gently until the cream begins to thicken slightly. Pour the mousse into individual bowls and refrigerate for 2 hours. Remove the mousse from the fridge, garnish with lime zest and serve.
How do you make lemon mousse with egg yolks?
Beat the egg yolks and the sugar until a creamy mixture. Add the lemon juice and beat for 2 to 3 minutes until it's nicely incorporated. Finally, fold gently with a spatula the whipped cream. Pour the mousse on individual bowls and refrigerate for three to four hours.
What is lemon mousse made of?
What is Lemon Mousse? A lemon mousse from scratch is usually made from eggs and heavy cream with quite a bit fresh lemon juice. It is subtle and creamy and usually has a flavor component of tart along with the sweet. This recipe is still subtle and sweet, but takes just 5 minutes!

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