Citronfromage (Lemon Moose)

Andy Anderson !


Picked this up the other day from the chef at The Dorchester, in Mayfair, London…

The place is a bit stodgy for my tastes; however, I’m glad that I went because this dessert was a one-off for the evening… It’s very light on it’s feet, and could be used as an excellent palette cleanser in a multi-course dinner service. As for me, I now have my two deserts for this Thanksgiving: Made-from-scratch pumpkin pie (that’s a given), and Citronfromage.

The Chef’s slant on this was decidedly French, in keeping with the restaurant’s menu; but I made a few changes.


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30 Min
20 Min
Stove Top


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8 Tbsp
sweet butter, unsalted
5 medium
1 c
sugar, fine grain
3/4 c
lemon juice, freshly squeezed
zest from three lemons
2 c
heavy cream

How to Make Citronfromage (Lemon Moose)


  • 1Chef's Note: A classic Citronfromage uses gelatin and raw eggs, both of which I wanted to avoid. So, in this recipe, we’ll be making a more of custard for the base and then folding in some whipped cream to create a stable base.
  • 2Melt butter in the top part of a double boiler over simmering water.
  • 3Beat eggs and sugar in a bowl until light and foamy.
  • 4Remove the butter from the heat,and then add the egg mixture to melted butter a couple of spoonfuls at at time… this is called tempering.

    Return to heat and cook, while gently but constantly, stirring, until mixture becomes a custard, about 8 minutes.
  • 5Chef’s Note: The transition from liquid to custard happens rather quickly, so never leave the pan unattended. If you overcook the eggs, they will scramble.
  • 6Remove custard from heat and stir in lemon juice and grated zest. Allow mixture to cool to room temperature.
  • 7Whipped chilled cream until very stiff… We’re talking about one step away from making sweet butter.
  • 8Carefully fold lemon custard into whipped cream until just incorporated.
  • 9Chef’s Note: The folding process is to be accomplished very delicately. The goal is to incorporate the custard into the whipped cream without deflating the whipped cream.
  • 10Pour into 8 serving containers, cover and chill for at least 4 hours.
  • 11Preparation Tip: If you are planning to serve this at a big occasion; like Thanksgiving, it can be made the day before. Just make sure that you wrap the tops of the containers tightly with cling foil before placing them into the refrigerator.
  • 12Presentation Tip: I take some tempered chocolate and pipe it into random patterns on a piece of parchment paper, then place into the refrigerator, when they cool and harden, I place them on top of the Citronfromage. To be honest, I got that idea from the chef at the Dorchester.
  • 13Serving Tip: If you’re planning on one of those elegant 7-course meals, you could place a dollop of this on a nice spoon, and use it as a palette cleanser between courses.
  • 14Serving Tip: A dollop of fresh whipped cream, along with some candied lemon zest will make this dish stand out.
  • 15Keep the Faith, and keep cooking...

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About Citronfromage (Lemon Moose)

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: French

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