Ingredients
-
3
-
1/2
-
2
-
3
-
1/8
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Fresh Lemon Mousse,Light and creamy! (cooking time is chilling time),We just loved this. I made as written using two largish lemons from my backyard tree. I loved not measuring! used to make a 70s Gourmet magazine recipe that I lost along the way, but this was pretty close and easy to make. We are very casual and after folding in the whipped cream, I spooned it into cute little juice glasses for a perfect 6 portions.,im going to repeat jonelles question of can this be frozen? got a big bag of lemons and looking for ways to use them.
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Steps
|
1
Done
|
Juice and Grate the Zest from the Lemons. |
|
2
Done
|
Combine the Egg Yolks and Sugar in a Mixing Bowl. Beat Until Thickened. |
|
3
Done
|
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. |
|
4
Done
|
Beat the Egg Whites and Salt in a Chilled Mixing Bowl Until Stiff Peaks Form. Fold Into the Lemon Mixture. Chill For 2 Hours. |
|
5
Done
|
Beat the Whipping Cream in a Chilled Mixing Bowl Until Soft Peaks Form. Fold Into Lemon Mixture. Chill Until Serving Time. |
|
6
Done
|
to Serve, Spoon the Mousse Into Individual Dessert Bowls. |
