Iced Lemon Mousse Recipes

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LEMON MOUSSE



Lemon mousse image

Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 4

300g or 312g jar good-quality lemon curd (we used Tiptree)
zest 1 lemon
300ml pot whipping or double cream
25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like

Steps:

  • Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
  • Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Make and share this Fresh Lemon Mousse recipe from Food.com.

Provided by loof751

Categories     Dessert

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 6

3 egg yolks
1/2 cup sugar
2 lemons
3 egg whites
1/8 teaspoon salt
1/2 cup whipping cream

Steps:

  • Juice and grate the zest from the lemons.
  • Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
  • Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
  • Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
  • Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
  • To serve, spoon the mousse into individual dessert bowls.

Nutrition Facts : Calories 171.7, Fat 9.4, SaturatedFat 5.3, Cholesterol 110.2, Sodium 87.6, Carbohydrate 19.4, Fiber 0.5, Sugar 17.3, Protein 3.6

LEMON MOUSSE



Lemon Mousse image

Make and share this Lemon Mousse recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

5 eggs
1 cup sugar
4 ounces butter, melted and cooled
1 cup fresh lemon juice
1 tablespoon lemon zest (optional, if you want a smooth custard, don't add this)
2 cups heavy cream
1 sprig of fresh mint (to garnish)

Steps:

  • Beat eggs and sugar until pale, about 5 minutes.
  • Beat butter into sugar mixture in a thin stream.
  • Add lemon juice.
  • Pour into top of double-boiler.
  • Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
  • Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
  • Beat cream until soft peaks form.
  • Fold into chilled custard.
  • Serve in stemmed glasses, garnished with mint.

Nutrition Facts : Calories 610.1, Fat 48.8, SaturatedFat 29.3, Cholesterol 325.6, Sodium 197.8, Carbohydrate 39.5, Fiber 0.3, Sugar 34.7, Protein 7.2

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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.

LEMON MOUSSE RECIPE



Lemon Mousse Recipe image

Easy to make, yet impressive dessert. Fabulous for a summer supper or dinner party

Provided by Penny

Categories     Dessert

Time 4h15m

Number Of Ingredients 4

300 ml double cream
2 lemons
60 g caster sugar
2 egg whites

Steps:

  • Grate the zest from the lemons (retain a small amount for decoration, if desired)
  • Place the cream, lemon zest and sugar in a bowl
  • Whisk until thick and still soft
  • Extract the juice from both the lemons
  • Stir in the juice of the lemons
  • In a separate bowl, whisk the egg whites until stiff
  • Fold the egg white into the cream mixture
  • Divide the mixture in four bowls
  • Decorate with lemon zest or dark chocolate shavings
  • Place in the fridge to chill for several hours

Nutrition Facts : Calories 330 kcal, ServingSize 1 serving

ICED LEMON MOUSSE



Iced Lemon Mousse image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8 cups

Number Of Ingredients 7

1 tablespoon water
1 (1/4-ounce) envelope unflavored gelatin
1/2 cup lemon juice
1 cup sugar
Zest of 1 lemon
7 large egg whites
1 cup heavy cream

Steps:

  • Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over prepared ice-water bath until chilled and syrupy.
  • Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture and whisk just until incorporated.
  • In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream until thick; fold into lemon-egg white mixture.
  • Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before serving.

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