Frozen Lemon Mousse

Frozen Lemon Mousse
Quentin Bacon
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
170
minutes
Serves 6

Ingredients

1/4
cup
fresh lemon juice
4
large egg yolks
5
tablespoons
sugar
4
tablespoons
unsalted butter, chilled and cut into pieces
3/4
cup
heavy cream

Directions

  1. In a small, heavy-bottomed saucepan, combine the lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into a large bowl to remove any lumps.
  2. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes.
  3. Meanwhile, beat the cream with a whisk or an electric mixer to form stiff peaks. Fold the whipped cream into the chilled lemon mixture until well combined. Divide into a muffin tin with paper liners or six 4-ounce ramekins and freeze for 2 hours.
Darienne Sutton
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 79 %
  • Fat 22 g
  • Sat Fat 13 g
  • Cholesterol 201 mg
  • Sodium 18 mg
  • Carbohydrate 12 g
  • Fiber 0 g
  • Sugar 10 g
  • Protein 3 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments