Fresh Lemon Mousse

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I made this recipe today and it is really good. I, like the others, did have trouble getting the mixture to thicken. After 30 minutes, I poured it directly into a saucepan and stirred on a higher heat. It did thicken that way. I think next time I will try the water at a higher heat than simmer.

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I made this recipe for a dinner party the other night. Wow!! It was the hit of the night. It did take much longer then the 10-12 minutes for the mixture to thicken but I stuck with it and eventually it did reach the desired thickness. I will make this again, and again and again!!

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Everyone raved about this at our dinner party last night! I also had a problem making the egg/lemon mixture thicken. After 20 minutes, I let it cool and added gelatin, then let it semi-set in the fridge till it thickened, and then proceeded to follow the rest of the directions. It looked and tasted wonderful. I didn't worry about the raw eggs, as the yolks were at a pretty high heat during the simmering process.

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I've made this twice since the show aired and it's been such a big hit. The first time we served this as mouse, the second as a lemon berry parfait with lady fingers. It is so delicious, the guests were eating the leftovers right out of the container I had stored it in. I followed the recipe exactly and had no problems at all. The next time I make this I plan to make it into a pie and freeze it. This one is a keeper.

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What am I missing, I tried this twice today, exactly to the recipe and the simmered mixture never thickened even after 25 minutes and was still watery after an hour in the refrigerator. ??????????

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Am I missing something here? The eggs and egg yolks are cooked - in a double boiler over simmering water 10-12 minutes till thick. Is this not enough cooking? I think it is the egg whites that are raw. Does anyone know what to do about that? Thanks!

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Man oh man I wish I had Ina for a neighbor! She made this and a truffle mac and cheese, ( which is fabulous too, for friends who returned home from a trip. This is light yet sweet and just delicious. Great alternative to a regular chocolate mousse or to any ordinary dessert. Ina never disappoints!

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I made this twice. The first time I made it as a mousse, just like the recipe. We all loved it. The second time I used it for a filling and icing on a lemon cake just made from a mix. Many grocery stores carry pasteurized eggs, if you are concerned about using raw eggs. A wonderful, easy and fresh dessert.

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I came to this page with the same though: "raw egg"? I watched the show because I was so anxious to get the recipe for the mousse but was completely turned off by the thought of raw egg. Thanks Christina!

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You could always buy pasteurized eggs.