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Meyer Lemon Mousse Cups

Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can substitute a more readily available variety for this recipe.

  • yield: Makes 8




  • 9 lemons, preferably Meyer
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 1/2 cup heavy cream
  • Pinch of salt


  1. Step 1

    Using a paring knife, trim the tip end from a lemon so the fruit sits level. Cut stem end 1/4 of the way down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons.

  2. Step 2

    Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set juice aside. Scoop out flesh with a spoon (do not puncture lemon skin), and discard flesh. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap, and refrigerate. With a grater, remove zest from half of the remaining lemon; cover zest with plastic, and set aside.

  3. Step 3

    Make lemon curd: Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set pan over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes.

  4. Step 4

    Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour.

  5. Step 5

    In a medium bowl, whip cream to stiff peaks with a handheld electric mixer. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside.

  6. Step 6

    Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of the whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites.

  7. Step 7

    Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight.

Martha Stewart Living, July 2002

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Reviews (2)

  • 22 Apr, 2008

    Humm great tip on the butter, I will use less when I make this. I always look for specified Meyer Lemon Recipes as I have a Meyer Lemon Tree with yearound lemons.

  • 5 Mar, 2008

    I used key limes, which worked great. Next time I'm going to try this with less or maybe no butter. It made the mousse taste very heavy.