Frozen Lemon Mousse

"If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day."
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Ready In:
24hrs 15mins




  • Wash lemons well and dry.
  • Zest 4 lemons and set aside.
  • Make a large ice water bath and set aside.
  • Juice one lemon, set juice aside.
  • Juice remaining lemons to get 1 cup lemon juice.
  • In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
  • Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
  • Press lemon-egg mixture through a fine sieve into a small bowl.
  • Place bowl in ice water bath.
  • Stir every 10 minutes until lemon curd has cooled completely.
  • Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
  • Cool at least 2 hours in the fridge, up to 48 hours.
  • Place 8 ring molds on rimmed baking sheet.
  • Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
  • Reserve 1/2 cup lemon curd.
  • Fold remaining curd into whipped cream until well combined.
  • Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
  • -----.
  • Candied Lemon Zest.
  • reserved lemon zest.
  • 2 cups white sugar.
  • 1 cup water.
  • In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
  • Reduce heat to medium low and cook 15 additional minutes.
  • Remove from heat, cover and let stand overnight at room temperature.
  • ----.
  • Drain candied lemon zest into a bowl.
  • Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
  • Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
  • Set aside.
  • With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
  • To Serve:.
  • Place frozen mousse in wide shallow bowls or plates.
  • Let stand 4 to 5 minutes.
  • Remove molds.
  • Spoon lemon sauce evenly over and around each mousse.
  • Top with creme fraiche.
  • Garnish with candied lemon zest and candied violets.

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