SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
NO-BAKE LEMON MOUSSE CAKE
I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!
Provided by Dan Langan
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
- pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
- For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
- For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
- Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
- For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
- To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.
FRESH LEMON MOUSSE
Steps:
- 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.
- 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.
- 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.
LEMON MOUSSE PIE
Make and share this Lemon Mousse Pie recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 41m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool.
- In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
- In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well.
- Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust.
- Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.
Nutrition Facts : Calories 367.9, Fat 23.8, SaturatedFat 11.7, Cholesterol 42.6, Sodium 313.6, Carbohydrate 34.9, Fiber 0.4, Sugar 17.7, Protein 4.8
MIMI'S MAINE APPLE PIE
Maine has some of the finest apple orchards in the United States. Can you tell that I'm partial to Maine? Even though we do have good apples, many other states have good ones too. So where ever your apples come from, this is a good pie to use them in.
Provided by Mimi in Maine
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Peel and slice the apples.
- Combine the sugar, flour, cinnamon, nutmeg, and salt.
- Mix lightly through the apples.
- Heap into a pastry-lined 9" pie plate.
- Dot with butter.
- Adjust top crust and flute the edges; cut vents.
- Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
- NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.
Nutrition Facts : Calories 1300.5, Fat 24.8, SaturatedFat 14.9, Cholesterol 61.1, Sodium 754.4, Carbohydrate 283.8, Fiber 22.1, Sugar 240.9, Protein 4.2
I MISS BAR HARBOR BLUEBERRY PIE
Hubby and I just took a trip to lovely Bar Harbor, Maine where we ate lots of lobster and blueberry pie! So the following weekend, when real life set back in, I found myself making a tangy, sweet, really good fresh blueberry pie. Enjoy!
Provided by MrsMM
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Clean, dry blueberries, picking out stems, green berries, and broken berries.
- Toss berries in sugar, corn starch, cinnamon, salt until evenly coated.
- Pour berries into crust.
- Dot with butter.
- Top with crust top layer, sealing edges and making perforations, OR:.
- I removed the other crust from the 2pack I had and rolled it out with a rolling pin, and made cutouts with a heart shaped cookie cutter and arranged those pieces over the top of the pie, leaving some holes throughout. It baked so beautifully with blueberries peeking through the layers of hearts.
- Bake on the bottom shelf of the oven for 45 mins, or until the inside is bubbling.
Nutrition Facts : Calories 129.8, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.9, Sodium 78.8, Carbohydrate 31.6, Fiber 1.8, Sugar 25.5, Protein 0.5
APPLESAUCE MEATBALLS
Contributed by Norma Hampton from the Lubec Women's Club in "What's Cookin' Downeast Maine". Love these old community cookbooks.
Provided by Julie Bs Hive
Categories Meat
Time 1h20m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients except tomato sauce and shape into meatballs. Put in open pan and pour tomato sauce over them. Bake 1 hour at 350°, basting frequently.
A MAINE DISH, LEMON MOUSSE PIE
this recipe is from sandra moses, co-owner of the harbor view restaurant in belfast, maine if you've never been to belfast, maine,"ya all come on up" a real nice town. i'm a cook that uses every thing in sight,so i use a number of bowls and wash dishes later.
Provided by swartzakitty
Categories Dessert
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- seperate the eggs while cold. the yolks hold togeather better. bring both to room temperature sprinkle getatin over water and let set 5 minutes. small sauce pan. heat over medium hear til gelatin is dissolved, 3 or 4 minutes. stir often. cool. beat yoks and sugar til pale and thick. beat in gelatin, juice and peel. in a chilled bowl,beat egg whites.
- til stiff but not dry. fold gently into lemon mix. in another chilled bowl-or not-beat the cream unti stiff,fold gently into lemon mix.
- mound filling into pie shell and refridge not.
- less than 3 hours .it can set overnite too.
- mound carefully.
Nutrition Facts : Calories 381, Fat 22.5, SaturatedFat 10, Cholesterol 199.4, Sodium 189.6, Carbohydrate 37.5, Fiber 0.4, Sugar 25.5, Protein 8.3
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