Lemon Mousse

If you like zesty, then this is the perfect dessert for you.
This is an absolute gem after a heavy, rich main meal. The mousse is very much like a custard, but as I mentioned .. zesty!
I think they look kind of cute served this way.  

Lemon Mousse

Grated Peel of one Lemon
1 cup Fresh Lemon Juice
1 cup White Wine  {I used a dry white}, divided
3/4 cup Sugar, divided
4 TB Corn Flour
2 Egg Yolks
3 Egg Whites
4 Lemons
Mint Leaves to decorate, optional
Extra grated Lemon Peel, optional
1.) Place the Grated Lemon Peel, Lemon Juice, 1/2 cup White wine and 1/2 cup Sugar in a saucepan – simmer on medium heat.
2.) Meanwhile, mix the Corn Flour with the Egg Yolks and the remaining 1/2 cup White Wine, add to the saucepan, stir continuously until thick (2 – 3 minutes)
3.) Beat the Egg Whites until stiff – adding the remaining 1/4 cup Sugar gradually – fold into the warm mixture – transfer to a bowl, let the mousse cool and chill for at least 3 hours.
4.) Cut a lid off the tops of the Lemons and hollow out – Fill with the Mousse and add a Mint Leave and some extra grated Lemon Peel, if using.
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14 thoughts on “Lemon Mousse”

  1. my son's favorite is lemon yogurt so this would be great for him plus LOVE the presentation!
    Thanks for sharing on Super Sweet Sunday.

  2. I love mousse and I love lemon. I have never made lemon mousse. I will be pinning this and making it soon. Thanks for sharing it on foodie friday.

  3. I love lemon! One of my most favorite flavors. Loved and pinned. Thank you for sharing at MightyCrafty Mondays!

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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