Easter Lemon Drop Mousse

Easter Lemon Drop Mousse

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."
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9 h servings 326 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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.



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

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...

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...

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

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...

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...

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

Fabulous, light, sweet lemon taste, flavorful. In lieu of one pie, I put the mix in 24 individual serving pie shells (already made by Keebler). So I didn't have the Nilla wafer crust in the reci...

Use food processor to make this prep faster.