Easter Lemon Drop Mousse Recipe

Name: Easter Lemon Drop Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

5147

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust:, 55 vanilla wafers, crushed, 6 tablespoons melted butter, 20 lemon drop candies, finely crushed, divided, and more.

Yes, Easter Lemon Drop Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Lemon Drop Mousse

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