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

SERVINGS

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Servings
 

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

  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.

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by SFUSCO4612
My family fell in love with this!!! Our new favorite...Thank you! MORE


 
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Recipe Submitter:

Kathleen
Cooking Level: Expert
Home Town: Leadville, Colorado, USA
Living In: Fallon, Nevada, USA
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Nutritional Information
Easter Lemon Drop Mousse

Servings Per Recipe: 16

Amount Per Serving

Calories: 328

  • Total Fat: 20.6g
  • Cholesterol: 106mg
  • Sodium: 140mg
  • Total Carbs: 34g
  •     Dietary Fiber: 0.5g
  • Protein: 3.2g

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