Julee Rosso, Sheila Lukins

Hot Lemon Mousse

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A hot and zesty version of the tangy lemon tart we love so much. For a very special treat, sprinkle with fresh Crystallized Candied Ginger.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 6 tablespoons fresh lemon juice

Method

  1. Butter four 1½-cup ramekins or small soufflé dishes and sprinkle them with sugar.
  2. Combine the butter, lemon juice, and ⅓ cup of the sugar in a saucepan. Bring just to a boil, and then remove from the heat. Add the egg yolks one at a time, mixing thoroughly with each ad