dessertVegetarianPescatarianGluten-free

Tangy Lemon Mousse

Name: Tangy Lemon Mousse
Yield: 7 servings
Ingredients: ½ cup freshly-squeezed lemon juice; 2 tsp finely-grated lemon zest; 1 cup white granulated sugar; ¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten; 1 pinch of salt; ¼ cup butter, melted; 2 cups heavy cream, whipped to soft peaks

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

½ cup freshly-squeezed lemon juice
2 tsp finely-grated lemon zest
1 cup white granulated sugar
¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
1 pinch of salt
¼ cup butter, melted
2 cups heavy cream, whipped to soft peaks

Ingredients for 7 servings (920 g) · the original recipe

Method

1
Combine all ingredients except for whipped cream.
2
Gently fold in the whipped cream.
3
Refrigerate for 20 minutes and serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.