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Easter Lemon Drop Mousse
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Prep Time:
60 minutes
Total Time:
540 minutes
Zesty frozen lemon dessert with vanilla wafer crust, whipped cream, and lemon drop-sugar topping.
Ingredients:
  • 55 vanilla wafers, crushed
  • 6 tablespoons melted butter
  • 20 lemon drop candies, finely crushed, divided
  • 4 egg yolks
  • 0.5 cup fresh lemon juice
  • 5 teaspoons minced lemon zest
  • 2 tablespoons white sugar
  • 4 egg whites
  • 0.125 teaspoon cream of tartar
  • 0.75 cup white sugar
  • 1.5 cups whipping cream, whipped until stiff
  • 0.5 cup whipping cream
  • 3 tablespoons light corn syrup
Instructions:
  • Mix together crushed vanilla wafers, melted butter, and 1/4 cup of finely crushed candy. Press this delicious mixture into a 9-inch springform pan and refrigerate. Remember to save the rest of the crushed candy for decoration later.
  • Combine egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar, whisk until smooth, and set aside. In another bowl, beat egg whites until foamy. Sprinkle cream of tartar and keep whipping until soft peaks form. Gradually add 3/4 cups of sugar while whipping until stiff peaks form.
  • Combine the egg yolk mixture with the egg whites, then gently fold in the whipped cream until fully incorporated. Spoon the mixture into the chilled crust and place in the freezer.
  • Whip 1/2 cup of whipping cream until it thickens, then slowly mix in 3 tablespoons of light corn syrup until stiff peaks form. Pipe the whipped cream onto the mousse in a decorative pattern using a pastry bag. Sprinkle the top with crushed lemon drop candy. Freeze for a minimum of 8 hours before serving.

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