Fresh Lemon Mousse (Ina Garten) Recipe

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Fresh Lemon Mousse (Ina Garten)
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Ingredients
13
Count
Nutrition
302
Calories
Total time
27
Minutes
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Ingredients:

Directions:

  1. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  2. Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  3. Sweetened Whipped Cream:
  4. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
  5. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.28 Kcal (1266 kJ)
Calories from fat 178.2 Kcal
% Daily Value*
Total Fat 19.8g 30%
Cholesterol 240.8mg 80%
Sodium 87.18mg 4%
Potassium 144.75mg 3%
Total Carbs 26.06g 9%
Sugars 22.06g 88%
Dietary Fiber 0.53g 2%
Protein 7.48g 15%
Vitamin C 17.7mg 29%
Iron 1.2mg 7%
Calcium 60mg 6%
Amount Per 100 g
Calories 199.67 Kcal (836 kJ)
Calories from fat 117.71 Kcal
% Daily Value*
Total Fat 13.08g 30%
Cholesterol 159.06mg 80%
Sodium 57.59mg 4%
Potassium 95.62mg 3%
Total Carbs 17.22g 9%
Sugars 14.57g 88%
Dietary Fiber 0.35g 2%
Protein 4.94g 15%
Vitamin C 11.7mg 29%
Iron 0.8mg 7%
Calcium 39.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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