2. In a heavy-based saucepan, whisk the lemon juice, lemon rind, sugar, 2 whole eggs, 2 extra yolks, a pinch of salt and the butter. 3. Set the pan over medium heat.

CLEVELAND, Ohio (WJW) — Looking for an easy and delicious recipe for your next Spring gathering, look no further than Chef Maureen Leonard’s No Bake Lemon Cream Cheese Mousse Cups. Chef ...

This recipe for vegan lemon mousse with cherry compote relies on cocoa butter and tofu to give the mousse its structure and texture. You’ll find it in “Seasons of Greens,” a forthcoming ...

The mixture should be quite loose. Split the mousse into four 1 cup (240 ml) ramekins or jars and cover with plastic wrap. Refrigerate the mousse overnight until firm.

A retro classic made modern – and easier than everThis tuna mousse combines the elegance of a classic seafood starter with ...

A perfect harmony of textures and flavorsThis elegant dessert brings together creamy, tart, and crunchy in a way that feels both indulgent and balanced. The base of velvety white chocolate mousse is ...

Tangy and refreshing, lemonade is a summertime classic that deserves to be enjoyed beyond the beverage category. These ...

Bright and tart lemon-inspired dishes to try from the cooks at Milk Street. By Christopher Kimball Globe Correspondent,Updated June 12, 2025, 4:08 a.m. Frozen Lemon Mousse Joe Murphy ...

The mixture should be quite loose. Split the mousse into four 1 cup (240 ml) ramekins or jars and cover with plastic wrap. Refrigerate the mousse overnight until firm.