Merry White

Lemon Mousse

Preparation info
    • Difficulty

      Easy

Appears in
Cooking for Crowds
Cooking for Crowds

By Merry White

Published 1974

  • About

Lemon is a particularly good flavor with which to end a meal, especially a spicy one. It alerts the sodden senses, and leaves a pleasant astringency. This one is quite easy to prepare.

Ingredients

Mousse

6

Method

Grate the rinds of the lemons (yellow part only) and set aside. Squeeze the juice and reserve it. Combine the egg yolks with the reserved rind and sugar. Beat hard until the mixture is light and lemon colored.

Combine the lemon juice and gelatin and let stand for 10 minutes, then heat the mixture over low heat or hot water until the gelatin dissolves. Stir into the yolk mixture.