Lemon Mousse

.  .  .

The combination of sweet and tart flavors are brought together in this simple Lemon Mousse recipe.  It’s a refreshing and light dessert to accompany a meal whether it be formal or casual.  With the arrival of spring and the Easter holiday, this will be a wonderful addition to serve as part of an afternoon Easter brunch or other occasion. The desert can be made a day ahead or at least an hour before serving.

.

For a pretty presentation, serve macarons or another similar type of cookie with crispy-light texture to compliment the creaminess of the Lemon Mousse.

.

.

This recipe can be altered to your taste by adding more or reducing the amount of lemon juice and/or sugar.

print recipe, here
serves 4-6

.

Ingredients

4   large eggs
⅔  cup granulated sugar
½ cup fresh lemon juice {2-3 lemons}
1    cup heavy cream
⅓   cup powdered sugar

.

1.  In a medium saucepan, combine eggs, granulated sugar and lemon juice.

.

2. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 6-8 minutes.

.

3.  Strain the mixture through a fine sieve to get rid of any cooked egg bits and use a spatula to help move the mixture along.

.

4.  Store the mixture in a container, cover it with plastic wrap, pressing it directly on the surface of the mixture, refrigerate until well chilled, about 45 minutes.

.

5.  In a bowl of the stand mixer, combine heavy cream and powdered sugar, using a whisk attachment, whip until firm peaks form.

.

6.  Gently fold cream into lemon mixture with a flexible spatula.

.

7.  Cover mixture, and refrigerate at least one hour {or up to 2 days} before serving.

.

8.  Spoon the Lemon Mousse into individual cups or let each person help themselves.

.

Glass jelly jars were used to serve Lemon Mousse.

.

Lemon Mousse with French macaroons is a delightful combination.

.

.

Simple desserts!

· print recipe, Lemon Mousse ·

.

Posted by Kay