Lemon Mousse Recipe
Serves 8
Serves 8
Ingredients:
Crust:
-55 vanilla
wafers, crushed
-6
tablespoons melted butter
-20 lemon
drop candies, finely crushed, divided
Filling:
-4 egg yolks
-1/2 cup
fresh lemon juice
-5 teaspoons
minced lemon zest
-2
tablespoons white sugar
-4 egg whites
-1/8
teaspoon cream of tartar
-3/4 cup
white sugar
-1 1/2 cups
whipping cream, whipped until stiff
Decoration:
-1/2 cup
whipping cream
- 3 tablespoons light corn syrup
Directions:
1.
|
Crust: Combine
the crushed vanilla wafers with the melted butter and 1/4 cup of the finely
crushed candy. Mix well, then press into the bottom of a 9-inch pan.
Refrigerate while proceeding with the recipe.
|
2.
|
Whisk
together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until
smooth, then set aside. In a separate bowl, beat the egg whites until foamy.
Sprinkle in the cream of tartar and continue whipping until soft peaks form.
Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
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3.
|
Fold the
egg yolk mixture into the egg whites, then gently fold in the whipped cream
until no streaks remain. Spoon this mixture into the chilled crust, and place
into the freezer.
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4.
|
Whip the
remaining 1/2 cup of whipping cream until it starts to thicken, then
gradually add 3 tablespoons of light corn syrup, and continue beating until
stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a
decorative pattern. Sprinkle the top with the reserved crushed lemon drop
candy. Freeze for at least 8 hours before serving.
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Serve and enjoy the Lemon Mousse Recipe Dessert
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