Deanna’s Frozen Lemon Mousse

  • Author: Meagan


The only downside to this recipe is the number of bowls you need…otherwise, if you’re ready to go, it’s quite quick to prepare and then of course, you HAVE to make it ahead, so it’s perfect – and it’s the perfect light finish to a large family meal.  Keep in mind that you can use a smaller spring form pan so that your mousse is ‘higher’, the raspberry sauce (if leftover) is brilliant on vanilla ice cream, and Mom always took the presentation up a notch by adding fresh berries and/or sliced kiwi – enjoy!



Deanna’s Frozen Lemon Mousse

1 T. canola oil AND 2-3 T. ground almonds

1/4 c. sugar

zest from 1 large lemon

1/2 c. fresh lemon juice

4 egg yolks AND 4 egg whites

1/8 t. EACH Cream of Tartar AND salt

3/4 c. sugar

1 1/2 c. whipping cream (whipped)

I recommend putting the bowl you whip your cream in, and the beaters, in the fridge and then take the time to separate the eggs, zest the lemon and organize all of your ingredients into the order that you’ll use them – if everything is measured out before you start, it’s a breeze.

Use a piece of paper towel to wipe the oil all over the bottom and sides of your spring form pan – I used a 10 inch pan so my mousse was about an inch high, a smaller pan will raise it up.  Sprinkle the pan with the almonds and gentle shake and turn the pan so the almonds evenly cover the sides and bottom.  The almonds aren’t exactly a crust, but they definitely assist in getting the mousse out of the pan in slices.

Using your cold bowl, whip the cream and set it aside, and in another large bowl, whisk together the 1/4 cup of sugar, zest, lemon juice and egg yolks and set aside.  In yet another bowl (I used my electric mixer here), beat the egg whites until they start to foam, then add the Cream of Tartar and salt and continue beating until soft peaks form.  Turn the speed down and very gradually pour and beat in the 3/4 cup of sugar, and then turn the speed up again and continue beating until the whites are obviously glossy and can stand in stiff peaks on their own.

In the large bowl containing the egg yolk mixture, give it another whisk and then carefully and gently fold in both the whipped cream and the beaten egg whites.  I took a few minutes to do this and basically folded until the mixture was an even pale yellow throughout and a fairly even consistency.  Scrape all of this into your prepared ‘almond’ pan and smooth out the top.  Cover tightly and freeze for at least 8 hours, but overnight is best.  Serve with the Raspberry Sauce and extra fruit if you wish.

Raspberry Sauce

3 c. frozen, unsweetened raspberries – thawed

2/3 c. sugar AND 2 T. Kirsch (or Cointreau)


Using a solid spoon, press the berries through a sieve – this will take ages.  You want the juice and raspberry pulp (the pulp is what thickens the sauce), but not the seeds – previously frozen berries should make this way easier (and then you can throw the dry-ish seed pulp into your next smoothie).  Put the pressed berries, sugar and Kirsch into your blender and blend until smooth – this will keep for several days in the fridge.

  • Category: Make-ahead, Freezes Well, Lemon, Raspberry


From Meagan's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.