LEMON MOUSSE CUPS
Provided by Martha
Time 1h45m
Number Of Ingredients 9
Steps:
- Heat sugar and water to boiling. Add lemon slices, reduce to a simmer and cook 30 minutes. Dry for one hour on a rack covered with wax or parchment paper. Cut each slice into quarters and set aside.
- In a medium bowl, place lemon curd, mascarpone, limoncello and lemon extract. Mix with a whisk until fully combined.
- In a separate bowl, beat cream to stiff peaks and fold into the lemon mixture.
- Place filling into a pastry bag fitted with a star tip and pipe evenly into the mini fillo shells.
- Top each with a candied lemon slice and serve.
LEMON MOUSSE DESSERT CUPS
Steps:
- In a large bowl whip the whipping cream with the powdered sugar just until stiff peaks form. Gently fold in 2 tablespoons lemon curd.
- Spoon half of the mousse into a dessert cup. Top with 1 tablespoon lemon curd, 1 crumbled shortbread cookie and fresh raspberries. Repeat with remaining mousse.
MINI LEMON MOUSSE CUPS
Serve Mini Lemon Mouse Cups for a simple but refined dish. Our Mini Lemon Mouse Cups are made from only two ingredients and are served individually.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 9 servings
Number Of Ingredients 2
Steps:
- Add COOL WHIP to lemon curd in medium bowl; stir with whisk just until blended.
- Spoon into 9 small dessert dishes.
- Refrigerate 1 hour.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 40 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 21 g, Protein 0 g
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.
LEMON MOUSSE CUPS
Light and airy, tart and sweet, this is a simple summer dessert that can't be beaten.
Provided by Chef Ben Kelly
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a medium pot combine the egg yolks, sugar, lemon juice, and butter.
- Put the pot over medium heat and cook whisking constantly until the mixture thickens. About 10 minutes.
- Using a spatula remove the lemon curd from the pot and into a medium-sized metal bowl.
- In a separate bowl beat the egg whites until they reach stiff peaks.
- Fold the egg whites into the lemon curd one third at a time.
- Divide the lemon mousse among 6 dishes and chill for two hours.
- Serve with fresh raspberries.
LEMON CUPS
Make and share this Lemon Cups recipe from Food.com.
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease eight (6 ounce) custard cups; set aside.
- In a large bowl, beat sugar, flour and butter/margarine.
- Add lemon peel and lemon juice; set aside.
- In a small bowl, mix egg yolks and milk.
- Add to cream mixture and stir.
- Fold in egg whites.
- Pour into cups.
- Place in baking pan and add one inch of water to pan.
- Bake for 35 to 40 minutes or until golden.
MEYER LEMON MOUSSE CUPS
Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can substitute a more readily available variety for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Using a paring knife, trim the tip end from a lemon so the fruit sits level. Cut stem end 1/4 of the way down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons.
- Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set juice aside. Scoop out flesh with a spoon (do not puncture lemon skin), and discard flesh. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap, and refrigerate. With a grater, remove zest from half of the remaining lemon; cover zest with plastic, and set aside.
- Make lemon curd: Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set pan over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes.
- Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour.
- In a medium bowl, whip cream to stiff peaks with a handheld electric mixer. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside.
- Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of the whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites.
- Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight.
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