Easter Lemon Drop Mousse
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Butter (melted)1 cup
Lemon Juice (fresh)5 tsps
Lemon Zest (minced)3 cup
White Sugar1 tsp
Cream Of Tartar1 cup
Whipping Cream3 tbsps
Light Corn SyrupDirections:
1
To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration)
2
Mix well, then press into the bottom of a 9-inch springform pan
3
Refrigerate while proceeding with the recipe
4
Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside
5
In a separate bowl, beat the egg whites until foamy
6
Sprinkle in the cream of tartar and continue whipping until soft peaks form
7
Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks
8
Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain
9
Spoon this mixture into the chilled crust, and place into the freezer
10
Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff
11
Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern
12
Sprinkle the top with the reserved crushed lemon drop candy
13
Freeze for at least 8 hours before serving