What better way to celebrate spring than with a dessert so light and fluffy, it tastes like a lemon cloud. Meyer lemons take center stage in this lovely dessert. They are sweeter and more fragrant than the common Lisbon lemon, with a thinner skin and deeper color. It wasn't long ago that you'd have to travel to California to enjoy these beauties, but these days they are readily available in most grocery stores. I was pleasantly surprised to see them even at Costco the other day. If you can't find any, regular lemons will still taste delicious in this mousse.
Say goodbye to winter. Happy spring everyone!
Meyer Lemon Mousse
makes 8 servings
- 6 large eggs, separated
- 1 envelope unflavored gelatin ( like Knox)
- 1/3 cup water + 3 T.
- 1/2 cup sugar + 1/3 cup sugar
- Finely grated rind of 2 lemons
- Freshly squeezed juice of 5 Meyer lemons ( 3/4 cup)
- 1 cup sour cream
- 1 cup heavy whipping cream
- pinch of salt
- fresh raspberries, blueberries, and lemon slices for garnish
In the bowl of an electric mixer at high speed, beat the egg yolks until very pale and thick, about 5 minutes. Set aside.
In a small bowl, sprinkle the gelatin over 3 T. cold water and set aside.
Into a saucepan add 1/2 cup sugar and 1/3 cup water Bring to a boil for a minute or two, dissolving the sugar completely. Remove from heat and add the softened gelatin. Stir to completely dissolve the gelatin, then mix in the lemon juice and rind.
Place sour cream in mixing bowl. Gradually whisk in the lemon gelatin mixture, and then beat this into the reserved egg yolks on low speed, a little at a time. Mix well. Place bowl in the refrigerator to thicken slightly. Do not allow to set. In the meantime, beat the whipping cream only until it holds a soft shape. Set aside.
In a clean bowl, add a pinch of salt to the egg whites, and beat until it holds a soft shape. Gradually add the remaining 1/3 cup of sugar and continue beating until stiff but not dry.
When the gelatin mixture begins to thicken slightly, remove from the refrigerator. Fold mixture into the whipped cream, a little at a time. Gently fold into the egg whites.
Pour into 8- 10 oz. serving dishes, or one large 12 cup capacity bowl. Refrigerate for at least 4 hours, or overnight. Garnish with fresh berries and lemon slices.
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