Photo: Frozen Lemon Mousse Cones Recipe
I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.
Ingredients
- 1/2 cup lemon juice
- 1 cup sugar
- 4 egg yolks
- 1 egg
- 1/2 cup butter, diced
- 3/4 cup heavy cream, whipped
- Special equipment: paper water cooler cone cups
Directions
In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.
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By eggypann
Tucson, AZ
on July 21, 2009
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I made this about a year ago and all my guests loved it! I actually used a plastic wrap lined loaf pan and cut it into slices. Served it with fresh raspberries and some raspberry puree. I thought I had put it in my dessert file but it wasn't there when I went to look for it. I'm having a bridal shower and thought this would be a perfect - yummy and light - dessert! Great because I can make it ahead of time. I'm not going to lose the recipe this time. Thanks, Gale!
By aaaseltine
Tecumseh, MI
on August 31, 2006
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I cut the lemons in half and hollowed them out and froze the mousse in the lemon shells instead. Gorgeous and perfect to make ahead of time.
By jim.bernie_349048
Lake Havasu Cit...
on May 10, 2005
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My wife says this is the best desert I've served in years. She said it tastes like lemon cheesecake ice-cream and asks for it every week now! You have to try it.
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