Best 3 Easy Lemon Mousse Recipes
Are you searching for a light and fluffy dessert that packs a punch of citrusy goodness? Look no further than the classic lemon mousse! With just a few simple ingredients and a little bit of time, you can whip up this delightful treat that is perfect for any occasion. Whether you're hosting a dinner party, preparing a special dessert for your family, or simply craving something sweet and satisfying, this easy lemon mousse is sure to hit the spot. So, let's dive into the world of creamy lemon perfection and explore the steps to creating this irresistible dessert!
Let's cook with our recipes!
EASY LEMON MOUSSE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.
SUPER EASY LEMON MOUSSE
This surprised me. I ate it at a friend's barbecue and asked for the recipe. When she told me, I was stunned. This is not too sweet and very easy to put together. Cooking time is chilling time.
Provided by Chef Meela
Categories Dessert
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Dump pie filling into a large bowl.
- Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
- Whip with electric mixer until fluffy.
- Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
Nutrition Facts : Calories 247.5, Fat 26.4, SaturatedFat 16.4, Cholesterol 97.8, Sodium 27.2, Carbohydrate 2, Sugar 0.1, Protein 1.5
EASY LEMON-LIME MOUSSE
This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.
Provided by Lennie
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
- In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
- With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
- If the mixture looks all curdled, don't worry.
- Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
- This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
- Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
- Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
- Chill in fridge at least one hour; overnight is fine.
- When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
- Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
- Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
- Spoon mousse into 6 individual dessert dishes.
- Cover and chill for at least two hours; overnight is fine.
Tips:
- For a richer mousse, use heavy cream instead of milk.
- For a lighter mousse, use skim milk instead of milk.
- Add a tablespoon of lemon zest for a more intense lemon flavor.
- Garnish the mousse with whipped cream, lemon slices, or fresh berries.
- Serve the mousse immediately or chill it for at least 30 minutes before serving.
- You can make the mousse ahead of time and store it in the refrigerator for up to 2 days.
Conclusion:
Lemon mousse is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to suit your own taste. Whether you prefer a rich and creamy mousse or a light and airy one, there is a recipe out there for you. So next time you are looking for a delicious and easy dessert, give lemon mousse a try.
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