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.
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 themThe egg whites are not cooked, so if you have any concerns about their safety, use pasturized dried egg whites instead.