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.
The printable recipe is HERE
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