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.
FAST LIGHT LEMON MOUSSE
This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.
EASY LEMON MOUSSE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 8 servings
Number Of Ingredients 6
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.
LEMON CHARLOTTE MOUSSE
The kids think this is their own special dessert, they don't realize how much the adults like it too!! It really makes a beautiful presentation. originally from the jello people.
Provided by Derf2440
Categories Dessert
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
- Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
- Dissolve jelly powder in boiling water.
- Add ice cubes, stirring until slightly thickened.
- Add jelly slowly to cream cheese mixture while beating on low speed.
- Increase speed and beat just until well blended.
- Fold in topping.
- Pour into prepared pan, arrange raspberries on top and chill.
- Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
- Immediately spoon over cake.
- Chill at least 4 hours.
LEMON CHARLOTTE..ONLY 4 INGREDIENTS
Make and share this LEMON CHARLOTTE..only 4 Ingredients recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- line the base of a 22 cm. (8 1/2") springform tin with baking paper.
- line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
- cover the base with more sponge fingers, cutting to fit.
- beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
- place 1/3 of the filling over sponge fingers.
- another layer of sponge fingers. another 1/3 of filling.
- another layer sponge fingers and last of the filling.
- refrigerate for at least 8 hours or over night.
- decorate as desired. I used whipped cream, strawberries and slices of lemon.
Nutrition Facts : Calories 295, Fat 18.4, SaturatedFat 11.5, Cholesterol 68.9, Sodium 77.4, Carbohydrate 29.6, Fiber 0.1, Sugar 27.5, Protein 4.8
LEMON MOUSSE
Use our Lemon Curd when making this fluffy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
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.
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.
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