Lemon Mousse

Lemon Mousse Recipe

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linda mcdougal


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egg yolks
3 Tbsp
1 pkg
unflavored gelatin
1/3 can(s)
hot water
1/2 c
fresh lemon juice
egg whites
2 Tbsp
1 Tbsp
grated lemon rind
1 c
whipping cream
2 Tbsp
10 oz
frozen raspberries, thawed or 1 1/2 cups fresh raspberries
1 Tbsp
fresh lemon juice
1 Tbsp

How to Make Lemon Mousse


  • 1Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes).
  • 2Dissolve gelatin in water and lemon juice and add to egg mixture.
  • 3Continue to beat for 1 more minute.
  • 4Remove from heat and refrigerate mixture for 10 minutes.
  • 5Meanwhile, beat egg whites and 2 tablespoons sugar until peaks are formed.
  • 6Remove lemon and egg mixture from refrigerator, fold in egg whites and add lemon rind.
  • 7Chill for 4-6 hours.
  • 8Whip 1 cup cream with 2 tablespoons of sugar to form soft peaks, then refrigerate.
  • 9Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and puree for 1 minute.
  • 10To serve, top with sweetened whipped cream and pureed raspberries.

Printable Recipe Card

About Lemon Mousse

Course/Dish: Puddings
Other Tag: Quick & Easy

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