Mousse De Limon

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	1 hr 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

150 grams sugar
4 egg (s)
1 lemon (s), untreated, the grated zest and the juice from it
1 pinch salt
macaroons (almond macaroons, almendrados)

Instructions

Separate eggs.
Beat the sugar, egg yolk and lemon juice in a saucepan over very low heat or in a water bath until the cream thickens - but does not boil. Add the grated lemon zest and mix in. Beat the egg white together with the salt until stiff and immediately fold into the egg yolk mixture.
Chop up the macaroons and place in a dessert bowl or serving mold as a base. Pour the cream on top and place in the refrigerator for at least 1 hour before you can eat it.
Tip: Serve garnished with whipped cream and lime zest before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.