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Lemon Mousse

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You can easily substitute limes for a Key Lime flavor!  I also like to serve this dessert in wine glasses with a bit of crushed graham cracker or cookie crumbs in the bottom of the glass.
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1 cup sugar
5 large or 6 small eggs
1/2 cup butter, melted
juice of 5 lemons
2 tbsp lemon zest
2 cups heavy cream, whipped
1 lemon, sliced thin (for garnish)
  1. In a large bowl, beat sugar and eggs for about 5 minutes.
  2. Keep beating and slowly add melted butter.  Stir in lemon juice and zest.  
  3. Pour all into a large saucepan and cook over low heat for about 12 - 15 minutes, stirring or whisking constantly.  Don't stop!  
  4. Pour mixture back into the bowl and cool in refrigerator for at least 2 hours, stirring once or twice.
  5. When cold, gently fold in whipped cream.  Spoon into individual bowls or wine glasses.  Garnish with lemon slices.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index