Best Lemon Charlotte Mousse Recipes
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
LEMON CHARLOTTE MOUSSE
The kids think this is their own special dessert, they don't realize how much the adults like it too!! It really makes a beautiful presentation. originally from the jello people.
Provided by Derf2440
Categories Dessert
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
- Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
- Dissolve jelly powder in boiling water.
- Add ice cubes, stirring until slightly thickened.
- Add jelly slowly to cream cheese mixture while beating on low speed.
- Increase speed and beat just until well blended.
- Fold in topping.
- Pour into prepared pan, arrange raspberries on top and chill.
- Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
- Immediately spoon over cake.
- Chill at least 4 hours.
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
- Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
- Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
- Garnish with fresh berries and mint leaves.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
LEMON CHARLOTTE RUSSE
This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.
Provided by greenery
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9 inch springform pan with ladyfingers.
- Soften gelatine in lemon juice.
- On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
- Gradually beat in gelatine mixture.
- Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
- Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
- In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
- Beat egg whites over simmering water until soft peaks form.
- Remove from heat and let cool.
- Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
- Spoon into ladyfinger-lined pan.
- Chill for 3 hours or overnight.
- Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Nutrition Facts : Calories 266.9, Fat 12.6, SaturatedFat 6.8, Cholesterol 189.5, Sodium 125.8, Carbohydrate 33.8, Fiber 0.3, Sugar 25.5, Protein 5.8
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