Mousse au Citron (Lemon Mousse)

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This lemon mousse is perfect to end a summer meal. Try to use organic lemons so you can use the lemon peel safely.

Difficulty: Easy

Hands-on: 10 minutesTotal: 2 hours 10 minutes

Serves: 4

Ingredients

  • 3 large eggs, yolks and egg whites separated
  • ¼ tsp. salt
  • ¾ cup sugar
  • 2 Tbsp. cornstarch
  • ¾ cup water
  • 2 lemons, divided
  • 1 Tbsp. butter

Directions

  • Put the egg yolks in a small saucepan.
  • Put the egg whites in the bowl of a stand mixer, with the salt. First whisk moderately for 1 minute, then increase the speed as the whites get firmer. Stop when the whites are extra firm.
  • In the small saucepan with egg yolks, add the sugar, cornstarch, and the water. Using a box grater, grate the peel of one lemon over the saucepan. Then cut the lemon in two and squeeze it. Squeeze the second lemon, and put the juices of both lemons in the saucepan.
  • Put the saucepan over low heat, and stir continuously until it starts to simmer. Remove from heat once it starts to simmer (it should not boil at all), and add the butter. Stir and let it cool down.
  • Pour the lemon custard in a large serving bowl. When it has cooled down, slowly add the egg whites to the preparation, folding ¼ of the egg whites into the lemon custard at a time, until they are all perfectly combined. Put in the refrigerator for 2 hours.
  • Serve cold.

Recipe Information

Serves: 4

Ingredients

  • 3 large eggs, yolks and egg whites separated
  • ¼ tsp. salt
  • ¾ cup sugar
  • 2 Tbsp. cornstarch
  • ¾ cup water
  • 2 lemons, divided
  • 1 Tbsp. butter

Directions

  • Put the egg yolks in a small saucepan.
  • Put the egg whites in the bowl of a stand mixer, with the salt. First whisk moderately for 1 minute, then increase the speed as the whites get firmer. Stop when the whites are extra firm.
  • In the small saucepan with egg yolks, add the sugar, cornstarch, and the water. Using a box grater, grate the peel of one lemon over the saucepan. Then cut the lemon in two and squeeze it. Squeeze the second lemon, and put the juices of both lemons in the saucepan.
  • Put the saucepan over low heat, and stir continuously until it starts to simmer. Remove from heat once it starts to simmer (it should not boil at all), and add the butter. Stir and let it cool down.
  • Pour the lemon custard in a large serving bowl. When it has cooled down, slowly add the egg whites to the preparation, folding ¼ of the egg whites into the lemon custard at a time, until they are all perfectly combined. Put in the refrigerator for 2 hours.
  • Serve cold.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat6g
Saturated Fat3g
Cholesterol150mg
Sodium200mg
Total Carbohydrate43g
Dietary Fiber1g
Sugars38g
Protein5g