Ingredients
-
5
-
1
-
4
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Lemon Mousse, Light and fresh – perfect for Mother’s Day or a spring brunch , can this be frozen?, Fabulous! Needed a small lemon dessert for a girls’ night food pairing/wine tasting Thanks for the tip about adding the zest with the lemon juice I put it into a large ziploc and squeezed it into 11 champagne glasses Garnished with a single red raspberry Gorgeous! They might start believing I can cook!
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Steps
|
1
Done
|
Beat Eggs and Sugar Until Pale, About 5 Minutes. |
|
2
Done
|
Beat Butter Into Sugar Mixture in a Thin Stream. |
|
3
Done
|
Add Lemon Juice. |
|
4
Done
|
Pour Into Top of Double-Boiler. |
|
5
Done
|
Cook Over Moderate Heat, Whisking Constantly, Until Mixture Thickens, About 15 Minutes. Add Lemon Zest (but not If You Want a Smooth Custard). |
|
6
Done
|
Transfer Custard to a Medium Bowl, Place Piece of Plastic Wrap Directly Onto Surface of Custard to Prevent Skin from Forming and Refrigerate Atleast Two Hours. |
|
7
Done
|
Beat Cream Until Soft Peaks Form. |
|
8
Done
|
Fold Into Chilled Custard. |
|
9
Done
|
Serve in Stemmed Glasses, Garnished With Mint. |
