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This mousse whips up in 25 minutes and is a light and airy treat for any occasion.

Source: Everyday Food, May 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To make this dessert ahead of time, reduce the amount of gelatin to 1 1/2 teaspoons and let the mousse set in the refrigerator for 1 1/2 hours.

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73
  • allredma
    3 SEP, 2010
    Wow! I made this today and just enjoyed one. So easy, sooooo gooood!!! Definitely use fresh lemon. One of the best lemon desserts I had. And I've had a lot!
    Reply
  • KaterTot
    2 SEP, 2010
    Martha Staff: Please add the nutritional info at the end of your recipes - please?
    Reply
  • NMdessert
    2 AUG, 2010
    Definitely best to use fresh lemon juice with this one, the results are awesome. I've even used light cream for this recipe, it does not have quite the same volume but it still tastes great.
    Reply
  • spaulda
    3 JUN, 2010
    not sure what happened, but I ended up with butter in liquid.......maybe because I used lemon juice from a bottle and not a fresh lemon?
    Reply

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