Recipe For Lemon Mousse Dessert

SIMPLE LEMON MOUSSE

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.

LEMON MOUSSE RECIPE

Steps:

• Grate the zest from the lemons (retain a small amount for decoration, if desired)
• Place the cream, lemon zest and sugar in a bowl
• Whisk until thick and still soft
• Extract the juice from both the lemons
• Stir in the juice of the lemons
• In a separate bowl, whisk the egg whites until stiff
• Fold the egg white into the cream mixture
• Divide the mixture in four bowls
• Decorate with lemon zest or dark chocolate shavings
• Place in the fridge to chill for several hours

EASY LEMON MOUSSE

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 MOUSSE

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.

FRESH LEMON MOUSSE

Steps:

• Juice and grate the zest from the lemons.
• Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
• Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
• Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
• Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
• To serve, spoon the mousse into individual dessert bowls.

QUICK LEMON MOUSSE

Steps:

• In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
• In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.

EASY LEMON-LIME MOUSSE

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.

FAST LIGHT LEMON MOUSSE

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.

LEMON MOUSSE

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.