Lemon Mousse with Strawberries

Lemon Mousse with Strawberries

Lemon Mousse with Strawberries

Love lemon Today I share this super nami recipe with lemon mousse with strawberries. Makes a perfect light dessert in spring and a bonus: if you eat low carb / sugar for free, this is perfect for a sweet treat that will help you stay on track!, lemon mousse with strawberries is very good for healt.

I sent my Ukko store recently and one item in my list was lemons. I asked "a couple of" lemons for lemon mousse with strawberries. Now I understand that the term, a couple, is up to the interpretation. But really? I assumed that he would bring home three or four lemons the most. I've been married to this dude for 17 years, so I probably should have known in my opinion a "couple" is slightly higher than mine. Especially since it happens very often!

Everything is fine that it finishes well and now, I'm Kinda glad that he brought home a big bag of lemons. This gave me the opportunity to make some of my favorite lemon recipes, including its lemon mousse! It turned out to be Nami-honey, sweet and light. The kids were overjoyed!

This recipe uses quite a bit of eggs, but I'm never worried about using raw or under-baked eggs in my recipes. I always use Davidson's safest choice for ® eggs. (They are pasteurized cream and the chance Salmonella's eggs are eliminated.) Safe eggs cook and taste the same regular eggs, plus I love the little red P stamed egg. (Want to try them with your next cookie or Brownie recipe so your little ones can safely lick the spoon?

Just FYI, if you want to make this recipe for sugar free. You can-it works great. I propose cutting off sweetener as an alternative to sugar. It works great instead of sugar. And of course, leave Graham's cookies out!

Lemon Mousse with Strawberries

Ingredients:

1. 1 cup plus 1 tablespoon sugar
2. 3/4 cup fresh lemon juice
3. 8 egg yolks
4. Zest 2 lemons
5. 8 to 10 strawberries minced, plus more garnish (I'd suggest using even more, strawberries were so nami!)
6. 1 1/2 cups Heavy peeling cream
7. 1 3/4 Cup Graham cracked cracker flakes
8. 1/3 cup butter, melted

Instructions:

1. Combine 1 cup of sugar, lemon juice, 8 egg yolks and lemon cream in a small saucepan. Sebima to connect.
2. Over medium heat, stir constantly with a wooden spoon.
3. Cook until the mixture is thick enough to return the coat to a spoon of wood for about 7 minutes.
4. Place the lemon blend in the fridge and chill until cool, stirring occasionally.
5. In a separate bowl, mix Graham cracker flakes and / or mix up well.
6. Using an electric mixer, beat the heavy shell mid-cups to medium-peak shapes.
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