Lemon Mousse



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Source The English Kitchen

Preparation Time


3 finely grated zest lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g) caster sugar
4 large, separated eggs
5 1/2 oz cut into small pieces unsalted butter

1. Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat. Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, piece at a time. Remove from the heat and cool.

2. Whisk the egg whites in a clean and great free bowl, until stiff.

3. Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with a small cake or crisp cookie on the side.


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