Lemon Mousse for a Crowd
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup egg whites (from about 8 large eggs)
- 2cups confectioners' sugar
- ½cup fresh lemon juice (from about 2½ large lemons)
- 1cup light corn syrup
- 3cups heavy cream
Nutritional analysis per serving (22 servings)
204 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 2 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 inches water to a boil in bottom of a double-boiler. In top of double-boiler, combine egg whites, sugar and lemon juice. Place over boiling water. With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes. Add corn syrup and whisk just until smooth, then remove from heat.
- Step 2
Transfer beaten whites to a large mixing bowl. Cover and refrigerate about 1 hour.
- Step 3
Remove from refrigerator and add heavy cream. Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes. Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.
Private Notes
Comments
Half Recipe:
1/2 cup egg whites (from about 8 large eggs)
1 cups confectioners' sugar
1/4 cup fresh lemon juice (from about 1 1/4 large lemons)
1/2 cup light corn syrup
1 & 1/2 cups heavy cream
I made it in the afternoon and served it later that evening. It turned out fine.
I made this per the recipe, and thought it was somewhat bland. Definitely needs more of a citrus hit, maybe achieved from less corn syrup? Does it even need any corn syrup? The egg white mixture up to that point was good. I suggest sifting in the powdered sugar to eliminate lumps. I think it would be good with lime as well, once the citrus / sweetness balance is corrected. I'll be trying it again, topped with a little zest and a thin slice of lemon or lime.
My 8 year old niece made this for my birthday (with parent help) and it was PHENOMENAL. On the top of everyone’s favorite desserts; we are totally baffled as to why more people haven’t made this!!! It is light and ethereal - I love a strong lemon hit but this is a more gentle lemon flavor. The texture is sublime. We put leftovers on waffles the next morning: excellent. Highly recommend this recipe.
I made this per the recipe, and thought it was somewhat bland. Definitely needs more of a citrus hit, maybe achieved from less corn syrup? Does it even need any corn syrup? The egg white mixture up to that point was good. I suggest sifting in the powdered sugar to eliminate lumps. I think it would be good with lime as well, once the citrus / sweetness balance is corrected. I'll be trying it again, topped with a little zest and a thin slice of lemon or lime.
Don’t overwhip in mixer will not set. Medium speed soft peak
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