Lemon mousse from BraveTart: Iconic American Desserts (page 155) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on March 08, 2022

    I'm a big fan of both whipped cream and lemon flavors in desserts, so this really hit the spot. Really delicious. Very creamy but with good, strong lemon flavor. Texture is smooth, rich, creamy, and light. My egg yolks must have been smaller than the author's - I needed 10 to reach the 5 oz called for. The lemon custard was quite firm once chilled so some custard lumps survived my stirring and showed up as yellow blobs in the mousse (still delicious though). I didn't pay attention to quantities before starting and was a bit surprised to end up with 7 cups of mousse. That's a lot of mousse! I froze some of it in individual cups. The lemon flavors still come through great after freezing and the texture is like a dense semifreddo - very nice!

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