FROZEN LEMON MOUSSE
This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 8-inch mousse
Number Of Ingredients 8
Steps:
- Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
- Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
- Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
- Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
- Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.
LEMON MOUSSE PIE
A refreshing and light dessert, perfect for summer.
Provided by schmerna
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
- Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
- In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
- Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 29.2 g, Cholesterol 71.6 mg, Fat 28.6 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 14.9 g, Sodium 218.4 mg, Sugar 15.9 g
LEMON MOUSSE
Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk
Provided by Shoshana Ohriner
Categories Desserts
Time 15m
Yield 6 Servings
Number Of Ingredients 4
Steps:
- Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals, whisking between each one, until the curd thickens slightly and coats the back of a spoon. Pour the curd through the strainer into the medium bowl and use a spatula to force as much of the curd through the strainer as possible. Let curd cool to room temperature. Place the egg whites and the remaining 3/4 cup sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold. (It can also be frozen and eaten like ice cream) *the egg whites are not cooked in this recipe. If that is a concern use pasteurized egg whites instead and use the leftover unpasteurized ones for a recipe where they are cooked.
Nutrition Facts :
FROZEN LEMON MOUSSE
Steps:
- Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
- In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
- In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
- Yield: 1 cup
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
FROZEN LEMON MOUSSE PIE
This a great pie to serve on a humid hot day when you take a forkful you will forget about the weather and ask for another slice of pie. I like to serve it with a sauce made from 3 or 4 different kinds of fruit,.
Provided by Marian Arbour
Categories Fruit Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
- 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
- 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.
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LEMON MOUSSE PIE - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 3 hrs 50 minsCategory DessertCalories 339 per serving
- Combine the shortbread cookie crumbs and butter. Press into an ungreased 9-inch pie dish. Bake at 350°F for 10 minutes. Let cool completely.
- Combine the butter, sugar, and lemon juice in a medium saucepan over medium low heat. Stir to dissolve the sugar and melt butter. Heat until steaming, but not quite yet boiling.
- Place the water in a small saucepan and sprinkle with the gelatin. Let sit for 5 minutes until gelatin is absorbed. Place over low heat and stir until gelatin is completely dissolved. Add ½ cup of the lemon curd and stir until mixture is smooth and all lumps are gone. Remove from heat and stir in another 1 cup of the lemon curd.
LEMON CURD MOUSSE PIE - CINNAMON&CORIANDER
From cinnamonandcoriander.com
Cuisine American, CanadianTotal Time 57 minsCategory DessertCalories 250 per serving
- Grind the crackers in your food processor. Stir in the sugar, salt and cinnamon. With the blades running, pour in the melted butter. Your mix should resemble wet sand and stick together.
- Pour the mix in your pie pan and press the mixture into the bottom of the pan and up the sides. To make sure it is tight and nicely compact use the bottom of a flat measuring cup. Bake the crust for 8 minutes at 180 or 10 minutes at 160. I sometimes press the slightly puffed up crust back into the mold gently to make it tighter. Let it cool completely before filling.
- For the curd heat butter, 150 g of sugar, lemon juice and zest in a pot until the sugar is fully dissolved and the mix is hot but not boiling. In another bowl whisk the strach, the eggs and egg yolk and pour the lemon mix into the eggs, stirring well. Pour the mix back into the pot and heat it up while stirring vigorously until the lemon cream thickens. Remove from heat, pass the curd through a sieve, cover the surface with foil and cool in a bowl for at least an hour.
- Combine the gelatine with 3 Tbsp of water and let stand for 5 minutes. Dissolve on low heat and stir in 1 1/2 cups of lemon curd into the dissolved gelatine. Beat the egg whites, adding 100g of sugar as you bring them so a medium stiff peak. Carefully combine curd and egg whites with a spatula. Try not to deflate the mousse as you fold the curd into the whites. Beat the cream until stiff and fold it under the mousse as well.
FROZEN LEMON MOUSSE - DINNER RECIPES FOR TWO
From dessertfortwo.com
4.8/5 (8)Total Time 20 minsCategory FancyCalories 592 per serving
- Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and 1/4 cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.
- Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
- Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out later.
- Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to stir all the air out of the whipped cream. Streaks are OK.
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- Meanwhile, clean the mixer bowl and whisk attachment. Add whipping cream to bowl and beat on high until medium peaks form. Add the remaining 6 tbsp of sugar and vanilla extract and beat to combine.
- Place half of the lemon curd in a bowl. Add half of the whipped cream and gently fold together to combine.
- Once meringue base has cooled, spread remaining 2 cups of lemon curd on top, followed by the lemon mousse, and finally the whipped cream. Smooth each layer gently to the edges of the pan as you go. Transfer Lemon Cream Bars to the freezer for 1 hour for easy slicing.
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