“In 'Luscious Lemon Desserts' by Lori Longbottom”
1hr 15mins

Ingredients Nutrition


  1. Pour the water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes, or until softened.
  2. Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.
  3. Meanwhile, melt the butter in a large heavy saucepan over med-low heat.
  4. Remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt.
  5. Whisk in the yolks until smooth; cook mixture, stirring constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
  6. Remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl.
  7. Let cool to room temperature, whisking occasionally.
  8. Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks.
  9. Add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or a rubber spatula just until blended.
  10. Divide the mousse evenly between 4 stemmed glasses; refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.

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