Herself’s Recipes

This lemon mousse recipe is quite easy to do. Instead of the spice jar dried lemon peel I use fresh lemon peel.

1 tsp dried lemon zest or 2 Tablespoons fresh lemon peel ( below )
3/4 cup of sugar
6 egg yolks
2 eggs
3/4 cup fresh lemon juice ( 3-4 lemons are needed )
2 cups whipping cream

Put the zest (or peel), sugar, yolks, eggs and lemon juice in a medium sauce pan.

Put on the lowest heat setting on your stove. Stirring occasionally leave the pan on the heat until the mixture begins to thicken. ( about 30 minutes, go slow and be patient )

After the mixture thickens to about the consistency of pudding place in the fridge for about 10 minutes to cool.

Whip the 2 cups of whipping cream until thick and stiff peaks form.

Very gently folk the lemon mixture into the whipped cream until fully blended.

Refrigerate 4 to 6 hours till fully set.

Makes 6 servings.

Lemon Peel

Peel the yellow part of the skin off from the lemon. A potato peeler works quite well for this. Take care to leave the white part of the peel with the lemon.

Cut this into thin strips.

Put the lemon strips in a small sauce pan.

Mix equal amounts of sugar and water so that you have enough sugar water covering the peel and some to boil off. You want the peel in the water the whole time.

Bring to a boil, reduce heat and simmer one hour or until peel is translucent.

This keeps in the fridge several weeks.
(Peel can be used in making sweets and also lemon peel works will in rice, chicken, and fish dishes )