Lemon Mousse


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This is a light and refreshing dessert!

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Serving Size / Yield

8 servings


  • 3/4 C. sugar
  • 1 envelope unflavored gelatin
  • 2 tsp. lemon peel, finely shredded
  • 1 1/2 tsp. cornstarch
  • 1 C. lemon juice
  • 4 egg yolks, beaten
  • 1 1/2 C. whipping cream
  • 2 Tbs. orange liqueur
  • 6 egg whites, stiffly beaten

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In a 1 1/2-quart saucepan, combine sugar, gelatin, lemon peel, and cornstarch.  Stir in lemon juice and egg yolks.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more. Remove from heat and cover the surface with clear plastic wrap.  Chill thoroughly.  Whip cream to soft peaks.  Turn chilled lemon mixture into a blender container or food processor bowl.  Add orange liqueur.  Cover and blend until smooth.  Pour mixture into a large mixing bowl, fold in whipped cream, then fold in beaten egg whites.  Turn into a 2-quart serving bowl or individual glasses.  Garnish with lemon slices.

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