Classic lemon mousse

    3 hours 20 min

    This classic lemon mousse is lovely and tangy, very light and really delicious. Since it's made in individual ramekins, it's easy to serve.

    10 people made this

    Serves: 6 

    • 3 lemons
    • 2 sheets gelatine
    • a little water
    • 4 large eggs
    • 100g caster sugar
    • 1 pinch of salt

    Prep:15min  ›  Cook:5min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Finely grate one lemon to obtain about 1 tablespoon lemon zest; set zest aside. Juice all 3 lemons; set juice aside.
    2. Place the gelatine sheets in a bowl with a little water, so that they soften.
    3. Separate the egg whites from the yolks. Mix egg yolks with sugar until smooth, about 3 minutes. Pour into a saucepan over low heat, gradually add the lemon juice and lemon zest; cook until the mixture thickens. Remove from heat and let cool.
    4. Drain and squeeze the gelatine leaves, then add to the sugar-egg-lemon mixture.
    5. Add a pinch of salt to the egg whites before beating them until they are firm.
    6. Gently stir the egg whites into the lemon mixture.
    7. Pour into individual ramekins; place in the fridge and chill the mousse for at least 2 hours to 3 hours before serving.

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