in Dessert Recipes, Spain

Lemon mousse

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Ingredients for 4 servings:

  • 150 g sugar
  • 4 eggs
  • 1 lemon(s), untreated, grated peel and juice
  • 1 pinch of salt
  • n. B. Macaroons (almond macaroons, almendrados)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Light lemon mousse from Spain

Separate the eggs. Beat the sugar, egg yolks, and lemon juice in a saucepan over very low heat or in a double boiler until the cream thickens but does not boil. Add the grated lemon zest and mix in. Beat the egg whites with the salt until stiff peaks form and immediately fold into the egg yolk mixture. Crush the macaroons and place them in a dessert bowl or serving mold as the base. Pour the cream over the macaroons and refrigerate for at least 1 hour before serving. Tip: Garnish with whipped cream and lemon zest, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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