Helene'S Lemon Mousse – a delicious recipe with eggs, sugar, lemons, unflavored gelatin, water, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg yolks until light. Add sugar little by little, beating well after each addition. Stir in lemon zest and lemon juice.
2
Soften the gelatin in 1/4 cup of cold water. Once it has softened, dissolve it over very low heat until it melts. Add the melted gelatin to the egg mixture, blending thoroughly. Chill until the mixture begins to thicken.
3
Beat the egg whites to form stiff peaks.
4
Beat the heavy cream to form peaks.
5
Fold both the egg whites and whipped cream gently into the gelatin egg yolk mixture. Pour into a pretty serving dish and chill until set.
6
I serve plain or with fresh berries. Helene used to add additional whipped cream on top which was truly decadent.
810
kcal
Calories
53
g
Fat
72
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, separated, 1 1/4 cups sugar, 2 lemons, zested and juiced, 1 envelope unflavored gelatin, and more.
Yes, Helene'S Lemon 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.
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