Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ricardo Lemon Mousse Recipe
    Lost? Site Map

    Ricardo Lemon Mousse

    Ricardo Lemon Mousse. Photo by 2Bleu

    1/1 Photo of Ricardo Lemon Mousse

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    2 hrs

    5 mins

    Boomette's Note:

    I wanted to do this recipe since I saw it in Ricardo's magazine. I made it tonight. It's so yummy. But for us it's too sweet. Next time I'll use less sugar in the meringue.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
    2. 2
      In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
    3. 3
      In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
    4. 4
      Distribute in 6 ramequins. Cover and refrigerate about 2 hours.

    Ratings & Reviews:

    • on March 02, 2012


      Loved everything about this mousse, but then we both have a sweet tooth AND we both enjoy a good taste of lemon! I'll be making this again, for sure, & at least one time I might just use a sprinkle of dried fruit granola as a topping, to see how that works out! Your recipe is definitely worth keeping around! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2011


      Wow does this have pucker power! It does taste really good, and we did reduce the sugar in the meringue (good suggestion on that one) to just 1/4 cup. We adore lemons but the lemon flavor here is very strong. We felt some whipped topping would go nicely and help tone down the lemon flavor some. This could also be used to fill a pie, then top with cool whip. Overall a nice recipe. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ricardo Lemon Mousse

    Serving Size: 1 (105 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.1
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.6 g
    Cholesterol 113.3 mg
    Sodium 56.3 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 0.0 g
    Sugars 33.9 g
    Protein 4.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes