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Lemon Mousse Recipes
Line bottom and sides of 8 or 9 inch springform pan with wafers. Combine next 4 ingredients in large bowl and blend well. Let mixture stand at room temperature. Beat egg whites until foamy Add cream of tartar and salt and continue beating until soft peaks form
Frozen Lemon Mousse
MAKING 1. In a mixing bowl beat eggs and add sugar water vinegar turmeric and mustard. 2. In a double boiler pour the egg mixture and cook until thick. 3. Season with salt and pepper to taste. 4. Then add gelatin which has been softened in 1 2 cup cold water.
MAKING 1 In a small bowl beat the whipping cream until soft peaks are formed then keep aside. 2 In another small bowl combine the sugar egg yolks lemon juice and peel. 3 Beat at high speed until the mixture is thick and pale then keep aside. 4 In a large bowl
Frozen Lemon Mousse
In a 1 1 2 quart saucepan combine sugar gelatin cornstarch and lemon peel. Stir in lemon juice and egg yolks. Cook and stir till thickened and bubbly. Remove from heat cover surface with clear plastic wrap. Cool then chill. Beat whipping cream to soft peaks.
Beat egg yolks and salt at high speed on the mixer for about 5 minutes or until thick and lemon colored. Beat in sugar gradually. Stir in lemon juice lemon rind and orange rind. Pour into top of double boiler and set over simmering water. Cook stirring
Turn refrigerator control to coldest setting. In top part of small double boiler mix cornstarch salt and sugar. Add milk. Cook over boiling water for about 15 minutes stirring frequently. Pour slowly over egg yolks stirring constantly. Mix well and return to
Beat egg yolks in large microproof bowl. Add water lemon juice sugar and gelatine. Mix well. Cook at 70 for 2 minutes whisk and cook at 70 for 2 minutes more or until gelatine is completely dissolved. Stir in lemon rind. Chill until it begins to set. Beat egg
GETTING READY 1 Soak gelatin in water for 5 minutes. MAKING 2 Take egg whites in one bowl and egg yolks in another bowl. 3 Grate lemon rind and mix with the egg yolks along with sugar. 4 Add lemon juice in the soaked gelatin. 5 Place the saucepan containing
Tie a band of non stick baking parchment or lightly oiled greaseproof paper round the outside of a 1 litre 2 pint souffle dish so that it stands about 7.5 cm 3 inches above the rim. Use string or an elastic band to hold the paper securely in place. Put 4
Put the egg yolks sugar lemon rind and juice into a bowl and beat over hot water until thick and mousse like. Put the gelatin in a cup with 2 tablespoons of cold water and stand the cup in hot water away from the heat to dissolve the gelatin. Mix the gelatin
Lemon Almond Mousse
Lightly coat a 6 to 8 cup ring mold or other decorative mold with nonstick cooking spray. Place egg whites in a large mixing bowl. Set it over a larger bowl of hot water and stir for a few minutes until warmed slightly. In a small saucepan combine sugar with
Frozen Lemon Mousse
Sprinkle gelatin over water in top of small double boiler. Let soften 5 minutes. Set pan over boiling water and stir mixture until gelatin is dissolved. Remove from heat. Stir in grated lemon peel. Cool. Set in bowl of ice and stir just until mixture begins to
GETTING READY 1 To get the right lemon flavour in this recipe you need about 3 4 tablespoons of lemon juice. 2 Grate the lemon rind. MAKING 3 Separate the eggs cracking the yolks into one basin and the whites into a second larger basin. 4 Stir in the sugar to
MAKING 1 In a pan over low heat melt jelly in water. 2 Stir in sugar until dissolved. 3 Mix in lemon juice and then keep aside the mixture to cool. 4 Beat egg whites and mix it with jelly when it is at setting point. 5 Mix in whipped cream. 6 Take a glass bowl
In a medium saucepan mix 3 4 cup sugar and cornstarch. Stir in milk gradually. Cook over medium heat until smooth and thickened stirring constantly remove from heat. Stir in lemon juice and rind. Cool stirring occasionally. In a mixer bowl beat egg whites
Strawberry Lemon Mousse
In saucepan sprinkle gelatin over cold water let stand for 1 minute to soften. Stir over low heat until gelatin dissolves. Stir in lemon rind lemon juice and half of the sugar. Stir in yogurt. In bowl whip cream with remaining sugar fold into lemon mixture.
Zasty Lemon Mousse
Dissolve gelatine in half a cupful of warm water. Grate the rind from 2 of the lemons. Separate the whites from the yolks of the eggs and beat the yolks with the sugar until creamy. An electric beater helps here. Add the grated rind and the juice of all 3
1. Heat evaporated milk lemon juice sugar and lemon rind in top of double boiler over boiling water. Cook stirring constantly until sugar is dissolved. 2. In small bowl beat egg yolks with fork beat in a little hot lemon mixture then pour egg yolks into pan.