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Easy Lemon Mousse
A light, tangy and creamy lemon mousse, ideal to finish a Ramadan meal. It is prepared in less than an hour, requires few ingredients and keeps refrigerated for several days.
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Cost Breakdown
Critical Success Points
- • Mixing lemon juice, sugar and starch off the heat (prevents lumps).
- • Cooking over medium‑low heat without boiling (preserves texture).
- • Incorporating egg yolks off the heat (prevents curdling).
- • Complete cooling before adding mascarpone (prevents separation).
- • Gentle folding of the whipped cream (maintains aeration).
Safety Warnings
- • The hot mixture can cause burns; handle the saucepan with oven mitts.
- • Use pasteurized eggs or cook the mixture to 75 °C to eliminate any salmonella risk.
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