Lemon mousse with candied lemon
- April 2017
- Serves 8
- Hands-on time 30 min, plus chilling
Serve this citrusy, creamy light-as-air lemon mousse in stemmed glasses for an easy, yet impressive dinner party dessert.
- 21g (12g saturated)
- 61.1g (56.9g sugars)
If you prefer a more tart mousse, don’t sieve the lemon curd after cooking (step 3), but be extra careful not to curdle the egg.
Make the mousse up to 24 hours ahead and keep covered in the fridge. It’s best to make the candied lemon just before serving.
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