Chilled Lemon Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Most lemon mousse recipes have cream folded into the mixture. This one has the cream on top as a decoration, and the contrast of fresh lemon with smooth cream is a good one.


  • 4 large eggs
  • 175 g/6 oz castor sugar
  • rind of 1 lemon
  • juice of 2 lemons
  • 1.5 dl/ΒΌ pint water
  • 15 g/Β½ oz powdered gelatine
  • 1.5 dl/Β½ pint double cream


    Separate the eggs, putting the yolks into one basin and the whites into a second. Add the sugar to the yolks along with the finely grated lemon rind and the lemon juice. To get the right lemon flavour, you need about 3–4 tablespoons lemon juice. Using a wooden spoon, stir the egg-yolk mixture well to blend all the ingredients thoroughly.

    Measure the water into a saucepan and sprinkle in the gelatine. Allow to stand for a few minutes, then place over low heat and stir until the gelatine has dissolved. Draw off the heat. Holding the pan well above the mixing basin, add the gelatine to the lemon mixture, pouring in a thin, steady stream. Whisk all the time and when the gelatine is blended in set the mixture aside to cool until beginning to thicken and set.

    Stiffly beat the egg whites and fold into the lemon mixture. Pour into a serving dish and chill until set firm. Spoon the lightly whipped cream over the mousse about 1 hour before serving. Chill until ready to serve.