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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Mousse Recipe

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This recipe for Lemon Mousse is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups heavy cream
1 cup of sugar
6 tablespoons strained lemon juice
8 egg whites
1/8 teaspoon cream of tartar

Garnish
4 thin slices lemon
Zest of 1 lemon
Directions:
Directions:
Whip the cream, gradually adding half the sugar. When the cream begins to thicken, beat in lemon juice, and continue to beat until it stands stiff peaks.

Whip egg whites with cream of tartar until they stand in soft peaks. Gradually beat in remaining sugar, and beat until meringue forms stiff peaks. Do not overbeat--egg whites should remain glossy.

Fold meringue into the lemon cream. Spoon into four 8-ounce serving glasses and chill until ready to serve.

To serve Garnish with lemon slice and lemon zest.nd
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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