Lemon Mousse

This recipe creates a great winter dessert. Although this mousse takes some precision and patience, the flavors produced is well worth the effort.

Serving size

1 cup

Makes

6

Prep time: 1hr 15min
Cook time: -
Total: 1hr 15min

Ingredients

4 large eggs

¾ cup sugar

¼ cup water

1¼ ounce unflavored gelatin

½ cup lemon juice, squeezed

1 tablespoon lemon zest (from 2 lemons)

¾ cup heavy cream

Nutrition Info

Makes:Serving size: 1 cup

Calories

258

Fat

14 g

Saturated Fat

8 g

Trans Fat

<1 g

Cholesterol

158 mg

Carbohydrates

28 g

Sugar

28 g

Fiber

<1 g

Protein

6 g

Sodium

52 mg

Calcium

38 mg

Phosphorus

77 mg

Potassium

91 mg

Instructions

  1. Separate the egg yolks from the egg whites and place them into separate bowls.
  2. Place half of the sugar in a large mixing bowl. Add egg yolks to the sugar. Beat with an electric mixer for 5 minutes at high speed.
  3. Pour water into a small saucepan and place over low heat.
  4. Add gelatin and stir constantly until it is dissolved.
  5. Remove from heat and let cool for 2 minutes.
  6. Beat in lemon juice and zest into the whipped egg yolks with the electric mixer until well blended.
  7. Switching to a wooden spoon, blend the dissolved gelatin into the egg yolk mixture. Mix well and refrigerate for 10 minutes (or until the mixture coats the back of the spoon).
  8. In a stainless or glass bowl, beat the egg whites with the electric mixer at high speed and add the remaining sugar, 2 tablespoons at a time. Beat until whites are very stiff, about 3 to 5 minutes.
  9. Fold the whipped whites into the thick yolk mixture with a wooden spoon.
  10. In a separate bowl, beat the cream with the electric mixer on medium-high speed, until it is very thick, about 5 minutes. Fold the whipped cream into the egg mixture.
  11. Pour into individual serving bowls and refrigerate for 1 hour.
  12. Serve and enjoy!
Recipe contributed by FamilyCook Productions

If you don’t have a lemon reamer, use the edge of a soup spoon to add pressure into the lemon halves to release the juice more easily. You can also extract more juice through this method than if you were to simply squeeze with your hands.