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.
LEMON-LIME MOUSSE
The velvety curd is also delicious spread on shortbread and scones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
- Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
- In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.
FRESH LEMON MOUSSE
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.
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
- Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
- Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
- Garnish with fresh berries and mint leaves.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
FAST LIGHT LEMON MOUSSE
This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.
SIMPLE LIME MOUSSE
Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.
Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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