Frozen Lemon Mousse Cake Recipes

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.

Steps:

• Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
• Add lemons;return just to boil.
• Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
• Grease 9" spring form pan; line bottom with parchment or wax paper.
• Beat butter and sugar until fluffy.
• Beat in eggs, one at a time, and lemon rind.
• Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
• Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
• Cool completely.
• MOUSSE:.
• Bring sugar, lemon rind and juice to boil.
• In a bowl beat eggs; pour in hot lemon mixture and mix well.
• Pour back into pan and bring to just a boil over medium heat, stirring constantly.
• Cook and stir constantly for 5 minutes, or until thickened.
• Scrape into a bowl.
• Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
• Heat over low heat until dissolved; stir into lemon mixture, mixing well.
• Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
• In another bowl, whip cream and fold into lemon mixture.
• Refrigerate.
• Line 10" spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
• Arrange lemon slices over bottom of pan, reserving syrup.
• Spoon half of mousse over lemons.
• Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
• Place one cake layer over mousse, cut side up.
• Spoon remaining mousse over cake.
• Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
• Cover with plastic wrap and place on tray to catch any leaks.
• Refrigerate for at least 6 hours, or up to three days.
• Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
• Garnish with fresh raspberries.

Steps:

• Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
• Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
• Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
• Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
• Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
• In medium bowl, gently stir pie filling into frosting.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

Steps:

• In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• Prepare an ice-water bath in a large bowl. Juice 1 lemon; reserve the juice. Juice the additional lemons to yield 1 cup. Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
• Strain the curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from the ice bath. Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
• Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add the remaining lemon curd to the whipped cream. Fold gently until well combined.
• Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on a baking sheet lined with parchment. Divide the mousse among the molds, filling each with about 3/4 cup. Place in the freezer on the sheet until firm, at least 4 hours.
• Drain the candied lemon zest; reserve the syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds. Meanwhile, whisk the crème fraîche and remaining 2 tablespoons cream in a medium bowl until soft peaks form. Remove the molds, spoon lemon sauce around the mousse; top with crème fraîche. Garnish with candied zest; serve.
• Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place the julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat. When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.