Lemon Mousse

Light and tangy; perfect after a heavy, rich, or spicy meal.

Yield 6 servings
Time 15 minutes plus chilling time
  • small saucepan
  • whisk
  • 2 bowls
  • electric mixer
  • ¼ c cornstarch
  • ½ c sugar
  • ½ c water
  • ½ c fresh lemon juice
  • 1 t lemon zest
  • 2 egg whites at room temperature
  • 1 c heavy cream
Directions Mix cornstarch and sugar in the small saucepan. Add lemon and water; whisk until well mixed.

Cook, stirring constantly, for at least 5 minutes, until thick.

Pour into bowl, stir in lemon zest, and set aside to cool.

Beat egg whites at high speed just until they form stiff peaks.

Fold egg whites into lemon mousse, cover, and chill for an hour.

Whip the cream and fold into mousse, cover, and chill for at least ½ hour.

Notes Also see my recipes for chocolate mousse and strawberry mousse.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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