Lemon mousse
Light lemon mousse made with whisked egg whites.
Active time35 min
Cooking15 min
Total3 hResting : 2 h
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Ingredients
- 80 g butter
- 4 eggs
- 150 ml lemon juice
- 150 g sugar
Preparation
Separate the egg whites and yolks. Mix the yolks, 50 g of sugar, lemon juice and butter cut into pieces in a bowl set over a pan of hot water. Whisk over a low heat until thickened, about 8 minutes, without letting it boil. Leave to cool until lukewarm.
80 g butter4 eggs150 ml lemon juice150 g sugar- bowl
- saucepan
- whisk
In a second bowl set over a pan of hot water, whisk the whites and remaining sugar until they reach 75 °C, then maintain this temperature for 30 seconds. Remove from the water bath and beat with an electric whisk until the meringue is stiff and lukewarm.
- bowl
- saucepan
- thermometer
- electric whisk
Gently fold the meringue into the lukewarm lemon cream. Divide between small serving glasses and refrigerate for at least 2 hours before serving.
- spatula
- small serving glasses
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration