Simple Lemon Mousse Recipes

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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 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

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.

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 MOUSSE FOR A CROWD



Lemon Mousse for a Crowd image

Provided by Alex Witchel

Categories     dessert, side dish

Time 15m

Yield About 9 cups (18 to 24 servings)

Number Of Ingredients 5

1 cup egg whites (from about 8 large eggs)
2 cups confectioners' sugar
1/2 cup fresh lemon juice (from about 2 1/2 large lemons)
1 cup light corn syrup
3 cups heavy cream

Steps:

  • Bring 2 inches water to a boil in bottom of a double-boiler. In top of double-boiler, combine egg whites, sugar and lemon juice. Place over boiling water. With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes. Add corn syrup and whisk just until smooth, then remove from heat.
  • Transfer beaten whites to a large mixing bowl. Cover and refrigerate about 1 hour.
  • Remove from refrigerator and add heavy cream. Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes. Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 24 grams

QUICK LEMON MOUSSE



Quick Lemon Mousse image

This mousse whips up in 25 minutes and is a light and airy treat for any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 6

1/3 to 1/2 cup fresh lemon juice, strained
2 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
1/2 cup sugar
Coarse salt
1 cup cold heavy cream
1 cup fresh blackberries (6 ounces)

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.

Nutrition Facts : Calories 329 g, Fat 22 g, Fiber 2 g, Protein 3 g

FAST LIGHT LEMON MOUSSE



Fast Light Lemon Mousse image

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

3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon zest
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional

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



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.

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

QUICK AND SIMPLE NO BAKE LEMON MOUSSE



Quick and Simple No Bake Lemon Mousse image

This was my mother's recipe. It's a perfect light and refreshing dessert with a lemony zing. Mom made it just the way it is for weeknight dinners, but I like to dress it up with raspberry sauce (frozen raspberries in syrup, pureed and strained) and some fresh raspberries. Looks great in parfait glasses or a glass or crystal bowl for a dinner party. Preparation time includes 5 hour chilling time.

Provided by DinnerBelle

Categories     Dessert

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lemons
4 eggs (use pasteurized eggs, as the whites are not cooked in this recipe)
1/2 cup water
1 1/8 cups sugar
1 (1/4 ounce) envelope unflavored gelatin

Steps:

  • Start with eggs at room temperature.
  • Separate eggs, breaking yolks into the bowl of a nonreactive (i.e. stainless steel or ceramic) double boiler.
  • Add sugar to the yolks and beat with an electric or immersion mixer until thick and pale.
  • Grate the rind from one or both lemons and juice them both. Strain the juice.
  • Add the rind and the 1/2 c, water to the sugar/yolk mix. More rind means more lemony flavor; I use it all but you may prefer less.
  • Place the bowl over simmering water and cook, stirring very often, until the foam has mostly disappeared and the mix is thickened to a thin syrup. This takes a while and the foam disappearing is your best clue that it's done. Remove from heat.
  • Mix the gelatin with 11/2 T. cold water and immediately add it to the mix, stirring until the gelatin completely dissolves. Set aside to cool.
  • Meanwhile, beat the egg whites to soft peaks in an electric mixer. Before you start make sure the bowl and whisk are perfectly clean as egg whites will not stiffen well if they touch even a trace of grease.
  • Fold whites carefully into the sugar/yolk/gelatin mix. It can be hard to get all of the yolk mix folded in, so I flip the ingredients into another bowl so I can see and incorporate any remaining liquid.
  • Place into the serving bowl or bowls of your choice. Refrigerate 5 hours or until serving time.

Nutrition Facts : Calories 303.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 76.5, Carbohydrate 59.3, Fiber 0.8, Sugar 57, Protein 8.1

LEMON MOUSSE



Lemon Mousse image

Whip up this creamy lemon mousse, made with just three ingredients, and serve in individual cups for a very elegant dessert.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield Makes 5 servings, 1/2 cup each.

Number Of Ingredients 3

1-1/2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
1-1/3 cups thawed COOL WHIP FREE Whipped Topping, divided

Steps:

  • Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
  • Spoon evenly into five dessert dishes; cover.
  • Refrigerate at least 1 hour. Top each with about 1 Tbsp. of the remaining 1/3 cup whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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.

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

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