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.