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Oct 2, 2007 08:55 AM

LEMON MOUSSE FOR A CROWD- what went wrong? [moved from General Chowhounding Topics]

I finally tried this NY Times recipe from a few years ago for lemon mousse for 18-24 people (I was making it for a party), and it didn't turn out! The recipe calls for whisking 1 c. egg whites with 2 c. confectioners' sugar and 1/2 c. lemon juice in the top of a double boiler until smooth and thick, then add 1 c. light corn syrup. Refrigerate for 1 hour then whisk in 3 c. heavy cream. All went well until the heavy cream was whisked in - it never came together - just had that curdled look. I used organic egg whites from a jar that said specifically it was fine for baking, but maybe not? Anyone have any idea what went wrong? Could there be a mistake in the recipe? This is a terrific dessert for a crowd, so I'm reluctant to throw in the towel. Thanks.

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  1. Was the cream supposed to be whipped before adding?

    2 Replies
    1. re: genie

      I was going to ask the same thing. My lemon mousse recipe calls for the cream to be whipped and then folded into the curd.

      1. re: genie

        It doesn't say to whip the cream beforehand, maybe that's the glitch? Also, you don't really have a curd from the first whisking, not with whisking the egg whites. I think you get a lemon curd with eggs, or egg yolks.