For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the mousse base. Ensure your egg whites are at room temperature for optimal volume when whipping the meringue. When folding, be gentle to avoid deflating the meringue and whipped cream, which keeps the mousse light and airy. If you don't have a pastry bag, you can spread the whipped cream topping with a spatula or spoon.
Easter Lemon Drop Mousse
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PREP TIME1 hrs
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COOK TIME0 mins
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TOTAL TIME9 hrs
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SERVING16 People
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VIEWS37
A zesty and ethereal dessert, this mousse pie captures the bright essence of spring. Baked in a springform pan, its delicate, candy-kissed crust gives way to a velvety lemon filling, crowned with a swirl of sweetened cream and a sprinkle of crystalline lemon dust.
Ingridients
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Nutrition
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Carbohydrate34 g
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Cholesterol103 mg
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Fiber1 g
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Protein3 g
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Saturated Fat11 g
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Sodium125 mg
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Sugar15 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Crust Preparation (15 minutes): Combine crushed vanilla wafers, melted butter, and 1/4 cup of crushed lemon drop candies in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 Step
Recipe View 20 mins Lemon Mousse Base (20 minutes): In a medium bowl, whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth and well combined. Set aside.
03 Step
Recipe View 15 mins Meringue Creation (15 minutes): In a separate, clean bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add 3/4 cup of sugar, beating until stiff, glossy peaks form.
04 Step
Recipe View 10 mins Folding and Chilling (10 minutes): Gently fold the egg yolk mixture into the meringue until just combined. Then, gently fold in 1 1/2 cups of whipped cream until no streaks remain. Spoon the mixture into the chilled crust. Place in the freezer to set.
05 Step
Recipe View 10 mins Whipped Cream Topping (10 minutes): In a chilled bowl, whip the remaining 1/2 cup of heavy cream until it begins to thicken. Gradually add the light corn syrup and continue beating until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a decorative tip.
06 Step
Recipe View 5 mins Final Assembly and Freezing (5 minutes): Pipe the whipped cream decoratively onto the mousse. Sprinkle the top with the reserved crushed lemon drop candies. Freeze for at least 8 hours, or preferably overnight, before serving.
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Gabriella Mccullough
May 31, 2025I made this for Easter, and it was a huge hit. The instructions were easy to follow, and the mousse turned out perfectly light and fluffy.
Declan Sauer
May 30, 2025This recipe is a showstopper! The lemon flavor is so bright and refreshing, and the crust is perfectly sweet and crunchy.
Darrick Donnelly
Mar 15, 2025The lemon drop candy crust is genius! It adds a unique and delicious twist to this classic dessert.
Mara Reilly
Dec 27, 2024Freezing for 8 hours is crucial! I tried cutting it short and it was too soft.