Easter Lemon Drop Mousse

Easter Lemon Drop Mousse

10
Kathleen 0

"This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar."

Ingredients 9 h {{adjustedServings}} servings 326 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
  2. Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
  3. Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
  4. 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. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.
Tips & Tricks
Chef John's Lighter Lemon Curd

All the rich, lemony goodness with less fat and fewer calories.

How to Decorate Easter Cakes

Watch three fun ways to decorate an Easter cake.

Footnotes

  • Editor's Note:
  • This recipe uses raw eggs. If you're concerned about egg safety, we recommend using pasteurized eggs. Pasteurized in-the-shell eggs are available in some supermarkets, as are cartons of pasteurized egg products. Pasteurized egg whites will take longer to beat into a meringue, but will work just fine in this recipe.
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Reviews 10

  1. 10 Ratings

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Grvqn
9/21/2006

I made this for my mom birthday. Everyone loved it!!! It tasted more like icecream than mousse.

IMVINTAGE
4/17/2007

I made this dessert for Easter & forgot to serve it. Please tell me I am not the only one who habitually does that! ;o) Hubby & I enjoyed it once it had thawed some but we didn't really care for it as a frozen cake. I added a bit extra candy to the crust & baked it for about 10 minutes (before adding the mousse of course) to help it hold together. I used finely crushed candy to cover the cake, then piped on the whipped cream & used coarsely crushed candy to garnish the puffs of whipped cream. Thansk for a tasty recipe Kathleen...I'm sure my guests would have loved it. LOL

1blondemoment
3/26/2008

Tasted great. I made the mistake of taking it out of freezer and letting it chill in fridge too long, to avoid tasting like lemon ice cream as previsouly stated, and it was "lemon soup." So in other words, serve it frozen! Will make again!