Lemon Mousse Recipes Try one today

Instructions

In a bowl, add in the cold evaporated milk. Whisk on high for 7 minutes until it triples the volume.

Add in condensed milk and mix to combine.

While mixing, slowly pour in the lemon juice. Keep mixing until the mixture thickens.

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Spoon into small glasses and chill in the fridge overnight for the mousse to set good. Serve and enjoy!

Or try this version 

12oz (340g) cream cheese at room temperature

225 grams Icing sugar

240g whipping cream

1 lemon juiced, about 1/4 cup

pinch of salt

Method

In a large bowl whip the cream cheese until it is light and fluffy. Add the sugar, lemon juice, and salt and beat until everything is combined.

In another bowl, whip the cream until it forms stiff peaks, gently fold into the cream cheese mixture.

Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).

Serve with an extra dollop of whipping cream and fresh lemon wedges.  

You could also crush some digestive biscuits and put these in the base of your serving dishes 

If the mousse is covered, it should last about 3 days in the refrigerator.

Iced Lemon Mousse This is a cross between a mousse and a sorbet, easy and delicious

Ingredients

1 can condensed milk - This must be cold so place in the fridge for a couple of hours or 15 minutes in the freezer

100g sugar

1 lemon, zest and juice

Method

Using an electric whisk, whisk together the evaporated milk with the lemon juice and sugar. Whisk until this has doubled in quantity and is quite thick and creamy, this may take up to 15 minutes. Fold in the lemon zest.

Pour into a suitable container and freeze.

Serve with slices of fresh lemon.

ALL the above can also be made with oranges or limes.