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Lemon Mousse Filling


1 1/2 cup granulated sugar
6 tablespoons cornstarch
1 teaspoon unflavored gelatin
1 1/2 cups warm water
3 eggs separated
1 tablespoon butter or margarine
4 tablespoon lemon juice
7 teaspoons grated lemon rind
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons confectioners’ (powdered) sugar


Lemon Filling: Combine sugar and cornstarch in saucepan. Dissolve gelatin in warn water and gradually add to saucepan. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly pour half of this mixture into slightly beaten egg yolks. Return to hot mixture in saucepan: boil 1 minute, stirring constantly. Remove from heat. Blend in butter, lemon juice and 6 teaspoons lemon rind. Set aside to cool to room temperature.

Meringue: Beat egg whites and cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in 1 teaspoon lemon rind. Chill in refrigerator until the lemon filling is cool.

Gently fold meringue into lemon filling. Beat whipping cream and powdered sugar until very stiff. Swirl lightly throughout the mousse.


Refrigerate in an airtight container.

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