Best Frozen Lemon Mousse Recipes

FROZEN LEMON MOUSSE

Steps:

• Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
• Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
• Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
• Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
• Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)

Steps:

• In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight

FROZEN LEMON MOUSSE

Steps:

• Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
• In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
• In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
• Yield: 1 cup

FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE

Steps:

• Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang. Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend. Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs; return to saucepan. Stir over medium heat until custard thickens, about 3 minutes (do not boil). Transfer to large bowl; whisk in 3 teaspoons lemon peel. Chill lemon custard until cold, about 30 minutes.
• Beat whipping cream in medium bowl until peaks form. Fold whipped cream into lemon custard in 2 additions. Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan. Sprinkle with 1/4 cup cookie crumbs. Repeat layering with lemon mousse and crumbs 2 more times. Top with remaining 1/4 of lemon mousse. Sprinkle with remaining 1/4 cup crumbs. Fold plastic-wrap overhang over dessert to cover completely. Freeze dessert until solid, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
• Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl. Mix in two 1/2-pint baskets berries. Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender. Strain into another medium bowl. Mix in remaining berries. Cover sauce; chill up to 1 day.
• Uncover lemon mousse. Turn out onto platter. Peel off plastic. Slice and serve with blueberry sauce.

FROZEN LEMON MOUSSE

Steps:

• Wash lemons well and dry.
• Zest 4 lemons and set aside.
• Make a large ice water bath and set aside.
• Juice one lemon, set juice aside.
• Juice remaining lemons to get 1 cup lemon juice.
• In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
• Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
• Press lemon-egg mixture through a fine sieve into a small bowl.
• Place bowl in ice water bath.
• Stir every 10 minutes until lemon curd has cooled completely.
• Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
• Cool at least 2 hours in the fridge, up to 48 hours.
• Place 8 ring molds on rimmed baking sheet.
• Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
• Reserve 1/2 cup lemon curd.
• Fold remaining curd into whipped cream until well combined.
• Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
• -----.
• Candied Lemon Zest.
• reserved lemon zest.
• 2 cups white sugar.
• 1 cup water.
• In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
• Reduce heat to medium low and cook 15 additional minutes.
• Remove from heat, cover and let stand overnight at room temperature.
• ----.
• Drain candied lemon zest into a bowl.
• Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
• Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
• Set aside.
• With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
• To Serve:.
• Place frozen mousse in wide shallow bowls or plates.
• Let stand 4 to 5 minutes.
• Remove molds.
• Spoon lemon sauce evenly over and around each mousse.
• Top with creme fraiche.
• Garnish with candied lemon zest and candied violets.

FROZEN LEMON MOUSSE PIE

Steps:

• 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
• 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
• 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.

FROZEN LEMON MOUSSE

Steps:

• In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
• Whisk over low heat just until creamy and slightly thickened.
• Cool.
• Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
• Fold into lemon mixture.
• Whip cream and fold in gently.
• Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
• Freeze until firm.
• To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.

FROZEN LEMON MOUSSE CONES

Steps:

• In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;

FROZEN LEMON MOUSSE WITH BLUEBERRIES

Steps:

• Line a 2-qt (2-l) ring mold with plastic wrap, overhanging the edges by about 3 inches (7.5 cm).
• In a large heatproof bowl, whisk together the egg yolks, sugar, lemon juice, corn syrup, and lemon zest until blended. Place over (not touching) simmering water in a saucepan and whisk constantly until the mixture registers 170°F (77°C) on a candy thermometer, about 10 minutes.
• Remove the bowl from the heat. Using an electric mixer on high speed, beat the yolk mixture until it is cool and thickened, about 6 minutes.
• In a chilled bowl, using the electric mixer fitted with clean, dry beaters, beat the cream on medium-high speed until stiff peaks form. Using a rubber spatula, fold the cream into the cooled yolk mixture just until no white streaks remain. Spoon the mousse mixture into the prepared mold. Cover tightly with the overhanging plastic wrap and freeze overnight or for up to 3 days.
• About 1 hour before serving, place a round platter in the freezer. In a large, heavy frying pan over medium heat, stir the jam just until melted. Remove the pan from the heat and add the blueberries. Toss the berries to coat them thinly with the jam. Let cool completely, about 1 hour.
• Uncover the mousse. Invert the chilled platter over the mold and then, holding the mold and platter firmly together with both hands, invert them. Lift off the mold and peel off the plastic wrap. Spoon enough of the blueberries into the center of the ring to fill nicely. Garnish with mint sprigs, if using, and serve. Pass the remaining berries at the table.
• Clean out the freezer
• If you are planning to serve a frozen dessert at a dinner party, consider taking the time to clean and/or defrost the freezer in advance of the event. Some foods stored in the freezer can impart off odors or flavors into newly placed foods.

COOKIE GRANNY'S FROZEN LEMON MOUSSE

Steps:

• 1. Crush all 12 Graham Crackers and spread the crushed graham crackers in the bottom of an 8" square pyrex dish.
• 2. Place the chilled evaporated milk into a mixing bowl and beat until "whipped". Then add lemon juice, grated lemon rind and sugar to the milk and mix well.
• 3. Pour mixture over graham cracker crumbs. To garnish, crumble a few more crumbs on top, cover and freeze overnight.
• 4. When you are ready to serve the lemony treat, cut into squares. In the summertime, my Grandmother always placed it on top of a piece of lettuce. :)

FROZEN LEMON MOUSSE CAKE

Steps:

• Crust: -Put graham crumbs, almonds, lemon rind and almond extract in bowl and toss to combine -Add butter to moisten then press into prepared springform pan _bake at 350 degrees about 10 minutes until firm Lemon Curd Filling: -In a metal bowl on double boiler, whisk together eggs, egg yolks, 1 cup of the sugar. lemon rind and juice; cook, stirring often, until translucent and thich enough to mound on spoon, about 20 minutes -scrape into a large bowl and place plastic wrap directly onto surface -refridgerate until cold, about one hour -In bowl beat egg whites until soft peaks form then beat in remaining sugar 1 Tbsp at a time, until stiff peaks form -In another bowl, whip cream then fold in lemon curd filling -Fold in one-third of the egg whites; fold in remaining whites -Scrape into pan and smooth top and freeze

FROZEN LEMON MOUSSE- SHIRLEY REEVES

Steps:

• Line bottom and sides of 8 or 9 inch spring form pan wih wafers. Combine next four ingredients in large bowl and blend well. Let stand at room temp. Beat egg whites til foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add remaining sugar, beating constantly until stiff and glossy. Whip cream til stiff. Gently fold whites and cream into yolk mixture. Carefully spoon into pan. Cover with foil and freeze overnight. Let mousse soften in frig about 60 min. before serving.

FROZEN LEMON MOUSSE

Steps:

• In a small, heavy-bottomed saucepan, combine the lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into a large bowl to remove any lumps. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes. Meanwhile, beat the cream with a whisk or electric mixer to form stiff peaks. Fold the whipped cream into a chilled lemon mixture until well-combined. Divide into a muffin tin with paper liners or six 4-oz ramekins and freeze for 2 hours.

FROZEN LEMON MOUSSE

Steps:

• Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and 1/4 cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.
• Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
• Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out later.
• Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to stir all the air out of the whipped cream. Streaks are OK.
• Divide the mixture between the two ramekins, cover with the overhanging plastic wrap and freeze overnight.
• When ready to serve, melt together the white chocolate and heavy cream til the sauce is pourable over a double boiler or in the microwave in short bursts. Lift the mousse cups out of the ramekins using the plastic wrap handles, then tip them onto a plate with a drizzle of white chocolate sauce and serve.