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Easter Lemon Drop Mousse

4

540 min

Easter Lemon Drop Mousse

Easter Lemon Drop Mousse Photo 1

Category

Pie Recipes

Time

540 min

Serving

16 persons

Calories

326

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar.

Ingredients

  • vanilla wafers: 55 piece (crushed)
  • butter: 6 Tbsp (melted)
  • lemon drop candies, finely: 20 piece (crushed, divided)
  • egg yolks: 4 piece
  • lemon juice: 0.5 cup (fresh)
  • lemon zest: 5 tsp (minced)
  • white sugar: 2 Tbsp
  • egg whites: 4 piece
  • cream of tartar: 0.125 tsp
  • white sugar: 0.75 cup
  • ½ cups whipping cream, whipped until stiff: 1 piece
  • whipping cream: 0.5 cup
  • light corn syrup: 3 Tbsp

Metric Conversion

Stages of cooking

Easter Lemon Drop Mousse Photo 21
Easter Lemon Drop Mousse Photo 32
Easter Lemon Drop Mousse Photo 43
Easter Lemon Drop Mousse Photo 54
  1. To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
    Easter Lemon Drop Mousse Photo 2
  2. Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
    Easter Lemon Drop Mousse Photo 3
  3. Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
    Easter Lemon Drop Mousse Photo 4
  4. Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.
    Easter Lemon Drop Mousse Photo 5

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