Easter Lemon Drop Mousse

SUBMITTED BY: Kathleen PHOTO BY: Allrecipes

"Easter Lemon Drop Mousse is a refreshingly tangy dessert cake that is prepared in a 9-inch springform pan. The delicate crust is sweeten with lemon drops and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar."

RECIPE RATING:

Read Reviews (5)

Review/Rate This Recipe

PREP TIME	1 Hr
READY IN	9 Hrs
Original recipe yield 1 - 9 inch springform pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

Crust:
55 vanilla wafers, crushed
6 tablespoons melted butter
20 lemon drop candies, finely crushed, divided
Filling:
4 egg yolks
1/2 cup fresh lemon juice
5 teaspoons minced lemon zest
2 tablespoons white sugar
4 egg whites
1/8 teaspoon cream of tartar
3/4 cup white sugar
1 1/2 cups whipping cream, whipped until stiff
Decoration:
1/2 cup whipping cream
3 tablespoons light corn syrup

DIRECTIONS

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.
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.
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.
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.

FOOTNOTE

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information, read our article about Making your Eggs Safe.

ADVERTISE WITH US

REVIEWS

Reviewed on Sep. 21, 2006 by Grvqn

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

Reviewed on Mar. 26, 2008 by 1blondemoment

Tasted great. I made the mistake of taking it out of freezer and letting it chill in fridge... MORE

Reviewed on Oct. 3, 2007 by hockeymom089

Very light, very good. My arm hurt after all that whisking, but definately worth it. Great recipe. MORE

Reviewed on Apr. 17, 2007 by IMVINTAGE

I made this dessert for Easter & forgot to serve it. Please tell me I am not the only one who... MORE

Reviewed on Oct. 16, 2006 by SFUSCO4612

My family fell in love with this!!! Our new favorite...Thank you! MORE

ADVERTISE WITH US

Recipe Submitter:

Kathleen

	Cooking Level: Expert Home Town: Leadville, Colorado, USA Living In: Fallon, Nevada, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists