It’s Meyer Lemon season so I feel obliged to share another one of my yummy lemon recipes with you!
This mousse really does taste like a combination of the filling and the meringue of a great lemon meringue pie!
It is very creamy and not as heavy as the filling of a lemon meringue pie because of the addition of beaten egg whites folded into the mousse right before you chill it.
The egg whites are not cooked, so if you have any concerns about their safety, use pasturized dried egg whites instead.
If you love lemon, you will love this mousse recipe! You can make it with “regular” lemons, but you will need to reduce the amount of lemon juice and zest . You might need to add more sugar too.
This recipe makes 5-6 individual ramekins of mousse, depending on how full you fill them.
If your local store does not carry Meyer lemons, a wonderful online source for Organic Meyer lemons is Birch-Hill Organics in California. They were nice enough to donate a box of their Meyer lemons for my giveaway that just ended January 31st. The smallest box that they sell is 7 pounds of lemons for $45, but that includes shipping. The Meyer lemons that I just worked with here in Arizona averaged about 5 per pound, so if the lemons from Birch-Hill are the same size you will get about 35 lemons. If that is more than you can use (you can always freeze the zest and juice like I do), you could go in with a friend or two on a box. You will love them when you try them!
I shared this recipe with Tuesdays At The Table at All Of The Small Stuff, Tasty Tuesdays at 33 Shades Of Green, Tasty Tuesday at Balancing Beauty And Bedlam, Works For Me Wednesday at We Are That Family, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Friday Favorites at Simply Sweet Home, Fun With Food Friday at Paisley Passions, Thoughts On Friday In The Middle Of The Road at A Moderate Life, Sweets For A Saturday at Sweet As Sugar Cookies, Gluten Free Wednesdays at The Gluten Free Homemaker
Stir together in saucepan:
4 Tblsp cornstarch
1 cup plus 2 Tblsp sugar (maybe more if using “regular” lemons)
Add and stir:
1 cup water
2 Tblsp Meyer lemon zest (approx. 4 lemons) I use a Microplane zester
Use less zest if using “regular” lemons
Heat slowly on low, stirring constantly until thickened and smooth.
Remove from heat and let cool slightly then add:
4 Tblsp unsalted butter, 1 Tblsp at a time until melted
½ cup Meyer lemon juice (approx. 4 lemons)
Use less juice if using “regular” lemons
6 egg yolks, beaten lightly first. Mix some of the hot mixture into the yolks before adding them.
Stir thoroughly then put back on low heat. Heat back up for about 5 minutes, until thickened, stirring constantly.
Take off the heat to cool a little.
Stir through the mixture and remove any little white bits of cornstarch or egg that have formed.
Beat 2 egg whites in a clean dry bowl with a dash of cream of tartar until they form stiff peaks.
Gently fold partially cooled lemon mixture into egg whites.
Spoon into 6 ramekins that hold 6-8 oz. each.
Cover with plastic wrap and refrigerate for at least 4 hours.
Enjoy!
Lemon is one of my favorite flavors, this looks delicious.
Hi Andrea – What a great recipe. I’ve never made mousse but I think I might need to try this one. I love anything with lemons. I am going to be in AZ in a couple weeks so I should be able to find Meyer lemons there! Thanks for linking up!
Alissa
Hi Amelia! Lemon is one of my favorite flavors too (especially Meyers!) Thanks for commenting!
Hi Alissa! Thanks and please let me know if you try this recipe!
Andrea, you have my mouth watering. I know we would love this mousse.
Thank you Linda! I hope you will try it!
This looks so delicious and reminds me of my grandma’s lemon meringue pie (she grew lemons outside her kitchen window in CA)! I haven’t tried Meyer lemons before – are they larger and sweeter than normal lemons? I will have to go raid the produce section.
Thank you for this recipe!
I found you through Simple Lives Thursdays, by the way.
http://mindofthemother.blogspot.com/
I’ve tried Meyer Lemons in a parfait this season and they were really good. I bet they’re equally amazing in your Mousse. Thanks for sharing!
Mmmm, this sounds wonderful.
I’d love to have you share this recipe with Sweet Tooth Friday! http://alli-n-son.com/2011/02/24/cream-cheese-brownies/
I hardly ever use “normal” lemons anymore since I found Meyers!
Hi Danielle! Thanks for coming to visit my blog! Meyers usually seem to be a little rounder shape and without the points on the ends like regular lemons. Their skin is thinner too. I hope you find them- they are wonderful!
I LOVE lemon desserts and this one looks amazing! I will definitely have to try this! Thanks for sharing it with us!
I just wrote a post this week about getting the most out of your citrus fruits, and it sounds like you do just that! You are a girl after my own heart!
Thanks again for the recipe – LeAnne
I keep telling myself I’ll stop printing out more recipes before my stack of “to try” simply gives up and tips over, but I simply must break my rule and print this out! It looks so yummy. We have a Meyer lemon tree in our yard with lots of fruit on it at the moment. Over the last couple winters I’ve made breads and cookies and curd, but never lemon mousse. I think it’s time
Thanks for sharing this.
Thank you LeeAnne!
Lynn, you don’t even want to know how many recipes that I have cut out (2 lateral file drawers full!) I gather them and then when I want to make something I might have several for the same type of recipe so I can decide which recipe makes the most sense (or a combination of several)
This sounds wonderful!
Thank you Melynda!
This sounds delicious! I have a friend who loves lemon desserts and I am always happy to find a new one to make for her.
I am visiting from The 21rst Century Housewife and am now following you on twitter and RSS. I am gf, but I currently have guest posters, who are not, covering for me while I’m on break.
Hi Alea! I am so happy you found my blog! Thank you for your nice comments!
Looks amazing! Meyers are so good, I buy a lot and freeze them so I always have them on hand! I’m stopping by from Sweet as Sugar Cookies Sweets for a Saturday!
Hi Carol! Thanks for coming to check out my blog! Sweets For A Saturday is one of my favorite blog hops!
Hi Andrea
Thank you for linking up to the Feed Me Tweet Me Follow Me Home Blog Hop. Your lemon mousse looks amazing. We can’t get Meyer lemons in England but I’ve had some while I have been here in California and they really are lovely. I’ll still try your mousse using ordinary lemons though!
Hi April! Thank you for your nice comments! I’m glad you were at least able to try Meyer lemons! Please let me know if you make this mousse!
Hi there…I’m hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn’ have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!
Amy
http://utry.it/2011/03/culinary-smackdown-battlecookies.html
Hi Amy! Thanks for the invite! Now I just need to choose my favorite cookie- that’s a tough decision!
Mmm, you’re so giving me some wonderful ideas for how to use my meyer lemons. This looks delish. Thanks for linking this up to Sweets for a Saturday.
Thank you Lisa!
I’m always on the lookout for good chocolate-free gluten-free desserts, and this looks wonderful. Pinned!
You are so nice Eileen- thanks!