lemon mousse cake

Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It&#039;s an elegant stand alone dessert that can be made ahead.

Lemon Mousse

eggs

+ 2 Tablespoons granulated sugar (, separated)

lemon zest

lemon juice ((3-4 lemons))

salt

heavy whipping cream

Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.

In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. 

Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.

Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.

Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.

Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.

Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.

https://content.jwplatform.com/videos/MHIJt09p.mp4

Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs.

Lemon Mousse Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It’s two steps and made-from-a-mix easy.

Lemon Mousse Cake

Water, vegetable oil and eggs called

lemon pie filling (from 15- to 16-oz can)

containers Betty Crocker™ Whipped vanilla frosting

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.

Top 2 lemon mousse cake recipes from across the web

The most viewed lemon mousse cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Mousse

Lemon Mousse Cake

Top 2 lemon mousse cake recipes from across the web

The most viewed lemon mousse cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Mousse

Lemon Mousse Cake

The most viewed lemon mousse cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine