Frozen Lemon Mousse
- 8 to 10 lemons
- 2 cups sugar
- 8 large egg yolks
- 2 whole eggs
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 1/2 cups plus 2 tablespoons heavy cream, chilled
- Candied Lemon Zest
- One 8-ounce container creme fraiche
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Candied lemon, Zest (1)
- Lemons (8)
- Cooking & Baking
- Sugar (2 cups)
- Dairy
- Butter, unsalted (1 cup)
- Creme fraiche (1 8-ounce container)
- Heavy cream (1 5/8 cups)
- Refrigerated
- Egg yolks, large (8)
- Eggs, whole (2)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 27, 2011 (1 year ago).
24 people saved this recipe.
