Nancy's Frozen Lemon Mousse is a smooth, frozen mousse dessert, that is perfect for any occasion. Imagine a creamy lemonade that perfectly blends sweet and tart together.
The citrus makes it a perfectly light dessert that serves dual purpose as a palate-cleanser. As a result, it makes for a complementary ending to a heavy or greasy meal like beef or lamb.
As a non-dairy dessert, clocking in at less than 185 calories per serving, it provides a guilt-free, yet luxurious treat.
A few years ago, my wife made this for our family one Passover. Since then, it has become a staple at each holiday season.
This wonderful dessert only requires a few ingredients. Lemons, sugar, whipped topping, and egg whites. Though you can use bottled lemon juice, I prefer the freshness of ripe lemons. Plus the hand-juicer requires a little workout, but it's well worth it in the end. I also like to repurpose and incorporate the lemon skins into mini serving bowls.
Making Nancy's Frozen Lemon Mousse requires 4 medium-sized lemons. I prefer Meyer lemons as they have a nice skin and are not as acidic. Cut each lemon into halves and then juice them very well. I then slice off the ends so that they can stand up and balance on their own.
You will need a couple of bowls for the mousse. One is used for the egg white mixture and the other for the lemon whipped mixture. You can use egg white from a container though I find they don't whip up as fluffy as fresh egg whites. Using a hand mixer, whip both until you can form peaks with the mixture. Then, fold the mixtures together.
I take a tray and stand up the lemon halves on it. Using a spoon, I scoop mixture and carefully drop it into each lemon half. Don't be afraid to heap the mixture on. Then, I take the lemon zest of one lemon and sprinkle the zest over the tops. You can also use blueberries, raspberries or mint leaves to adorn the tops.
Place the tray flat into the freezer for at least one hour so the mousse firms up and freezes. Serve them frozen straight from the freezer.
Nancy's Frozen Lemon Mousse
Equipment
- Hand mixer
DESCRIPTION
INGREDIENTS
Ingredients:
- 1 cup sugar (divide into two ½ cup servings)
- 4 egg whites
- 12-16 oz Rich's Whipped Topping (12 -16 ounces depending on brand)
- 4 medium lemons, squeezed (⅓ - ⅔ cup of juice according to preference)
INSTRUCTIONS
- Slice 4 lemons in half. Juice all the lemons. Set aside. Cut off just enough of the ends of the lemon halves so they can stand up on their own.
- Using a hand mixer and bowl, begin whipping egg whites. Slowly add ½ cup sugar and whip until you can form peaks.
- In another bowl, whip together cream, remaining ½ cup of sugar and lemon juice. Whip until you can form peaks.
- Carefully fold lemon mixture into egg white mixture.
- Place the lemon halves on a tray. Using a spoon, scoop the mousse mixture into each lemon halve.
- For decoration, sprinkle lemon zest, add blueberries or a mint leaf over each lemon. Place in freezer for at least 1 hour. Serve frozen.
NUTRITION
see more passover recipes here.
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