I always have a big bowl of lemons in the house. I reckon that the lemon is probably one of my most used ingredients . . . in salad dressings, desserts, breads and cakes . . . sauces, squeezed over fish, etc. I go through a LOT of lemons, I really do!
Lemon anything is just about my favourite flavour as well! Oh, how I love Lemon Meringue Pie, and Sticky Lemon Drizzle cake . . . not to mention Lemon Curd, Lemon tuiles, Lemonade . . . well, you get the picture, I am sure!
We're going on holiday tommorrow so I had a bunch of lemons that I wanted to get used up before we go.
What to do . . . what to do . . .
And then I had a brainstorm! Lemon Mousse! The perfect dessert for these hot and sticky days we've been having lately. Light, and cool and oh so heavenly!!!
*Lemon Mousse*
Serves 4
Printable Recipe
I love lemon anything and this is a tasty version of a lemon mousse, chock full of delicious lemon flavours and light as air!
the finely grated zest of 3 lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g) caster sugar
4 large eggs, separated
5 1/2 ounces unsalted butter, cut into small pieces
Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat. Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, piece at a time. Remove from the heat and cool.
Whisk the egg whites in a clean and great free bowl, until stiff.
Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with a small cake or crisp cookie on the side.
What a lovely, light mousse.
ReplyDeletemmm...anything lemon...oh, yes! LOVE this recipe for lemon mousse, Marie... and so pretty with madeleine garnish. Wishing you & dear Todd the happiest holidays! Look forward to talking when you get back. :o) LOVE YA ((BI HUGS))
ReplyDeleteMarie..I won't stop saying how much I reckon:) I like your photos..Big fan of lemons here also.
ReplyDeleteI even love to look at them.
Marie, this look awesome, really I love all with lemon, is so nice and I love a lot the lemon smell, here the lemons are sooo cheap and I love them (only 50 cents of Dollar you have and idea)
ReplyDeleteI dont know how cost now rhere. xxxGloria
Beuaty pics Marie!!
Lovely, lovely lemon mousse. Even nicer than chocolate mousse in my humble opinion. Coming from a chcoholic like me that is quite a statement.
ReplyDeletelove, Angie, xx
Marie the smell of these lemons has jumped right out of my computer screen & is sending my taste buds into over-drive! We had a fantastic lemon tree at our old house, but our new house is totally bereft. We planted 2 in big pots over a year ago & they've yet to give me any fruit. I do wish they'd get a hurry on, as a small bag from the Fruiterer is AU$4.50 - outrageous I say!
ReplyDeleteMillie ^_^
Hello Marie. I just stumbled upon your lovely blog and this recipe really caught my eye. I have so many lemons on our Meyer tree at the moment so I am glad I have discovered your lemon mousse. Just one thing; I get really confused when recipes state using the rind from a lemon. My lemons are huge, so does that mean I am going to have too much rind if I zest three. There is such a discrepancy in the size of lemons; honestly some of mine could pass as grapefruits. Sorry to go on; I look forward to checking out more of your blog.
ReplyDeleteHow lovely! This is exactly the recipe I was looking for! Your pictures are beautiful. Thanks for sharing!
ReplyDeleteI belong too! :)
A great recipe, I served it inside dark chocolate cases that I had made and it went down a storm
ReplyDeleteOh, that does sound good Anonymous!
ReplyDeleteI made these last night, but when i got up this morning.... the lemon juice/syrup has sunk to the bottom! It still tastes good but why has it done this do you think?
ReplyDeleteNext time i might put some sponge fingers in the bottom of the glass to soak it up!
I'm not sure what happened Anonymous! Were your egg whites whipped until completely stiff? How about your lemon custard . . . was that cooked long enough? I know there is a very fine line between having it undercooked, properly cooked or ending up with scrambled egg. I cannot think of what else might have happened, but your sponge finger resolution sounds like a fabulous way to deal with it.
ReplyDeleteI did wonder if maybe the egg whites weren't quite stiff enough... good excuse to make some more and try whisking them for a bit longer! :)
ReplyDeleteExactly the same has just happened to me - the syrup has sunk to the bottom immediately. :-( Quite relieved to read in a previous blog that they should still taste good. Peaks were definitely stiff so I guess its to do with the length of cooking - to be honest I didn't realise I was 'cooking' it I just thought I was combining it over heat. Hmm...
ReplyDeleteI made this today but when mixed the egg whites in the lemon mixture it curled any reason why
ReplyDeleteI have no idea. As you can see my mousse did not curdle. Your lemon mixture has to be completely cool and the egg whites completely stiff. You fold the egg whites into the lemon custard a bit at a time. Stir some in until smooth and then start folding in the remainder a bit at a time so advto not lose the volume. It sounds like you didn’t fold them in properly.
Delete