Lemon-Lime Mousse Recipe

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Lemon-Lime Mousse Recipe
Lemon-Lime Mousse Recipe photo by Taste of Home
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Lemon-Lime Mousse Recipe

Read Reviews
5 2 2
Publisher Photo
For a light and refreshing dessert after any meal, try this tangy citrus treat. —Kathryn Anderson, Wallkill, New York.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 3 large egg yolks
  • 2/3 cup 2% milk
  • 1/4 cup lemon juice
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon grated lime peel
  • 1 cup heavy whipping cream
  • Lime slices, optional

Directions

In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus peels.
Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold.
To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices. Yield: 6 servings.
Health Tip: Save nearly 40 calories and 5 g saturated fat per serving with an easy swap: Stir 1 cup fat-free lemon Greek yogurt into the lemon mixture first, then fold in 1/2 cup heavy cream that’s been beaten to soft peaks.
Originally published as Lemon-Lime Mousse in Taste of Home August/September 1998, p67

Nutritional Facts

1/2 cup: 257 calories, 18g fat (10g saturated fat), 149mg cholesterol, 57mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 3g protein.

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 3 large egg yolks
  • 2/3 cup 2% milk
  • 1/4 cup lemon juice
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon grated lime peel
  • 1 cup heavy whipping cream
  • Lime slices, optional
  1. In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus peels.
  2. Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold.
  3. To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices. Yield: 6 servings.
Health Tip: Save nearly 40 calories and 5 g saturated fat per serving with an easy swap: Stir 1 cup fat-free lemon Greek yogurt into the lemon mixture first, then fold in 1/2 cup heavy cream that’s been beaten to soft peaks.
Originally published as Lemon-Lime Mousse in Taste of Home August/September 1998, p67

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Reviews forLemon-Lime Mousse

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MY REVIEW
matteliz@swbell.net User ID: 77962 248309
Reviewed May. 16, 2016

"Very citrus-y and creamy, and so easy to make. This was a hit with my family."

MY REVIEW
lshaw@scsk12.org User ID: 6993142 47424
Reviewed Oct. 13, 2014

"First off: Plan to eat this the same day you make it!!! Why? The citric juices begin to "cook" the dairy ingredients and the texture is not as good the next day. I make this for summer night meals when lemon and lime flavors are especially appreciated. This one takes a bit of time and effort but it is made ahead of time anyway to cool in the fridge. I put in more than 1 Tbsp. of lime--maybe 2 Tablespoons. I also sometimes add green or yellow food coloring b/c without it, it looks a bit bland. The flavor is very good however. Suitable for company."

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