Home Previous Next

Gale Gand


10 servings

MacGourmet downloadFrozen Lemon Mousse Cones. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Frozen Lemon Mousse Cones


  • ½ cup lemon juice
  • 1 cup sugar
  • 4 egg yolks
  • 1 egg
  • ½ cup butter, diced
  • ¾ cup heavy cream, whipped


In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.


I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.

Special equipment: paper water cooler cone cups


cones, lemon, mousse, raspberries


lemon mousse cones raspberries