Grate 1 tablespoon of lemon zest and squeeze 3/4
ot water and then add lemon juice and 7-Up.
To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula, until just blended.
Spoon 1/4 tsp of the jam into each phyllo shell.
Top each one with 1 TBSP mousse and garnish with lemon zest.
Serve at once, or you can cover and refrigerate.
In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
Refrigerate until ready to serve or at least 15 minutes.
Just before serving, sprinkle berries over lemon mousse.
Dump pie filling into a large bowl.
Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
Whip with electric mixer until fluffy.
Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
Place the double cream, lemon zest and sugar in a large bowl and whisk until it thickens.
Add lemon juice and whisk again until thick.
Fold in cream cheese.
Transfer to serving dishes.
Refridgerate for approximately one hour.
ntil sugar has dissolved. Add lemon zest and juice.
Squeeze
tep is to make the lemon curd, which you can do
eparate bowl mix butter, vanilla, lemon juice and zest. With the
Prepare mousse mix according to package directions. Stir in lemon curd.
In a trifle bowl, alternately layer muffin cubes, whipped cream, lemon mousse and blueberries. Garnish with whipped cream and a sprinkling of blueberries, lemon curls and fresh mint.
e at a time, and lemon rind.
Combine dry ingredients
combine salmon, sour cream, and lemon juice. Puree until smooth; season
ggs.
Put the champagne, lemon juice, 60g sugar and the
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
lossy.
Combine yoghurt, lemon zest and juice in a
Dissolve gelatin in water.
Let stand 5 minutes.
Beat egg yolks and sugar until light and fluffy. Add lemon juice and lemon rind. Blend carefully. Melt gelatin with water over low heat. Add to egg mixture, stirring well. Whip the cream. Fold cream into egg mixture. Beat egg whites until stiff peaks form. Fold into egg mixture.
Pour mousse into 4 serving bowls. Chill in refrigerator for about 2 1/2 hours. Garnish mousse with lemon peel and whipped cream.
Makes 4 servings.
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
/2 cups sugar, then lemon juice; mix in peel.
stir 1 tablespoon of the lemon juice into 1/2 cup
In a medium bowl, stir together pudding and milk. Set aside.
Fold whipped cream into pudding and serve in small bowls or cocktail glasses garished with raspberries and butter cookies.