Deliciously tart, tangy and OH SO CREAMY!
The lemon lovers will LOVE this light and airy dessert.
Lemon meringue pie inspired it's super simple to put together, and ready to eat in a few hours.
The yield is about 8 larger size ramekins.
Use smaller ramekins to treat more people.
Step 1: Make the lemon base and cool.
Step 2: Make the meringue.
Step 3: Fold the cream Fraiche into the cooled lemon base.
Step 4: Use a whisk to whip the lemon mixture into the meringue.
Step 5: Spoon into ramekins.
Top with some finely grated lemon rind.
Chill for 2 hours before serving.
Lemon Meringue Mousse is best made and eaten on the same day.
Adaption: Orange or mandarin can be used instead of lemon.
Lemon Meringue Mousse
- Makes 8 large-size ramekin servings
- Ingredients
- 3 Tablespoons cornflour (cornstarch)
- 3/4 cup fine white caster sugar
- 1/4 cup lemon juice
- 1 cup of water.
- 3 medium size eggs
- 1/4 cup extra sugar
- 350 grams (1 and 1/2 cups) of Cream Fraiche (store bought)
- Instructions
- Mix the cornflour to a paste in a pot with some of the water. Add the rest of the water, the lemon juice and the caster sugar. Stir on heat until thick.
- Remove from heat, cool and whisk in the 3 egg yolks saving the whites. Set aside to cool.
- Make the meringue.
- Whip the egg whites until stiff. Add the sugar.
- Mix to a smooth meringue.
- Set aside.
- The next step is to fold the Cream Fraiche into the cooled lemon base.
- Use a whisk to whip the lemon mixture into the meringue.
- Spoon into ramekins. Top with some finely grated lemon rind. Chill for 2 hours before serving.
- Tips
- Can be adapted to orange, lime or mandarin instead of lemon.
