Lemon Mousse

Lemon Mousse Recipe

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linda mcdougal



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  • 3
    egg yolks
  • 3 Tbsp
  • 1 pkg
    unflavored gelatin
  • 1/3 can(s)
    hot water
  • 1/2 c
    fresh lemon juice
  • 3
    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


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