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Meyer Lemon Mousse

This creamy, sweet and tangy mousse is fantastic on its own, but Stephanie Prida will also layer it with slices of pound cake and strawberries.

  • Total Time:
  • Servings: 6

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  • 3/4 cup sugar

  • 1 tablespoon finely grated lemon zest

  • 1/2 cup fresh lemon juice (from 3 lemons)

  • 7 large egg yolks

  • 1 stick cold unsalted butter, cubed

  • 1 cup heavy cream


  1. In a large heatproof bowl, combine the sugar, lemon zest and lemon juice with the egg yolks. Set the bowl over a saucepan of simmering water and cook over moderately high heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter until melted and incorporated. Strain the lemon curd into a bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate the curd until chilled, about 2 hours.
  2. In a large bowl, using an electric mixer, whip the cream until firm. Fold two-thirds of the whipped cream into the lemon curd and spoon into bowls. Dollop the remaining whipped cream on top and serve.
Contributed By Photo © Kamran Siddiqi Published January 2010

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455146 2013-12-06 Stephanie Prida easter|mothers-day|desserts|puddings-and-custards|6|basic-easy|make-ahead january-2010 recipes,meyer-lemon-mousse 455146