New This Month

Iced Lemon Mousse

  • Yield: Makes 8 cups

Photography: Mike Krautter


  • 1 tablespoon water
  • 1 (1/4-ounce) envelope unflavored gelatin
  • 1/2 cup lemon juice
  • 1 cup sugar
  • Zest of 1 lemon
  • 7 large egg whites
  • 1 cup heavy cream


  1. Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over prepared ice-water bath until chilled and syrupy.

  2. Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture and whisk just until incorporated.

  3. In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream until thick; fold into lemon-egg white mixture.

  4. Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before serving.

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