Easter Lemon Drop Mousse

This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar.

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Prep Time 1

Total Time 9

Course Snack

Cuisine british

Servings 16 people

Calories 4070.2 kcal

Equipment

1 Springform Pan 9-inch
1 Electric Mixer Stand or hand mixer with whisk attachment for egg whites and cream.
3 Mixing Bowls Various sizes for different components.
1 Food Processor For finely crushing vanilla wafers and lemon drop candies.
1 Pastry Bag With a star tip for decorative piping of whipped cream.

Ingredients

Main

55 vanilla wafers crushed
6 tablespoons melted butter
20 lemon drop candies finely crushed, divided
4 egg yolks
½ cup fresh lemon juice
5 teaspoons minced lemon zest
2 tablespoons white sugar
4 egg whites
⅛ teaspoon cream of tartar
¾ cup white sugar
1 ½ cups whipping cream whipped until stiff
½ cup whipping cream
3 tablespoons light corn syrup

Instructions

To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

Notes

For the crust, ensure lemon drops are very finely crushed; a food processor is ideal. Press the crust firmly and chill adequately to prevent crumbling. When preparing the mousse, use impeccably clean bowls and whisks for whipping egg whites to achieve stiff, stable peaks; this is critical for the mousse's light texture. Fold the egg yolk mixture and whipped cream into the whites very gently to maintain aeration. Freshly squeezed lemon juice and finely minced zest are paramount for vibrant flavor. The lengthy freezing time is non-negotiable for the mousse to set correctly. For the final decorative touch, ensure the reserved lemon drop candy is finely crushed for an elegant sprinkle, and use a pastry bag with a star tip for a professional finish on the whipped cream.