Easter Lemon Drop Mousse Recipe - Allrecipes.com
Easter Lemon Drop Mousse Recipe
  • READY IN 9 hr

Easter Lemon Drop Mousse

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch springform pan Change Servings
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  • PREP

    1 hr
  • READY IN

    9 hrs

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.
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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 More Reviews

Sep 21, 2006

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

 
Apr 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

 

10 Ratings

Mar 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!

 
Oct 03, 2007

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

 
Feb 07, 2011

Takes some work, but well worth it for lemon lovers! I made this for a large crowd over the summer and it was great! A very refreshing summer dessert. Freezes well, but is best the first time you serve it. I found after freezing for a while, the whipped cream layer wasn't as good.

 
Oct 16, 2006

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

 
Apr 16, 2012

This was a delicious dessert! Thank you for sharing. The mousse part was perfect. I followed the recipe as is, except the grocery store had green lemons, I only had 1/2 of one at home, plus I picked up another one. I didn't measure the lemon juice, just used the juice from 1-1/2 lemons, then added 4 drops of real lemon oil from a Health Food store. I didn't have a springform pan so I used two 9" pie pans, used a whole box of the vanilla wafers (probabaly around 75 and FYI I'd call these cookies if it didn't say wafers on the box) and added a bit more butter to the base to make two bases. There was enough filling and whip cream in this recipe to make into two pies, about 1" deep. I almost only gave it 4 stars because of two things: (I think these are just personal preferences) A) I didn't like the hard candy crunchy texture. I put the hard candies in the food processor, so the pieces were quite fine. Maybe that didn't help. (The candies were also hard to find, who would have known?) B) I served it frozen and before I froze it, it was a wonderful thick consistency. It was still delcious frozen, and would be amazing on a hot summer day, I might try it again but plan on serving in individual cups, omitting the crust and the hard candies, and just refrigerating.

 
Apr 23, 2014

Use food processor to make this prep faster.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kathleen
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