These Meyer Lemon Raspberry Clouds are baked in ramekins so everyone has their own beautiful and delicious dessert!
You’ll love this tasty Lemon Mousse Recipe made with a slightly less acidic lemon variety. I made these for a dinner party a couple of weeks ago, and they disappeared quickly, a sign of a major hit! Scroll down for a chance to win a copy of Trader Joe’s latest cookbook, the origin of this amazing dessert recipe.
Why You Must Make
- Everyone loves having their own personal dessert!
- This lemon dessert is light and refreshing.
- The portions of this lemon mousse recipe are the perfect size to serve after a heavy meal.
Ingredient Notes
- Kitchen Staples – Large Eggs, Sugar
- Meyer Lemons – Zest first, then juice.
- Heavy Cream – 36% Butterfat.
- Fresh Raspberries – For Mousse.
- Fresh Mint and Raspberries – To garnish, optional.
How to Make
Frequently Asked Questions
Mousse is a French word that means froth or foam, and is the culinary term for a light and airy dish. A mousse can be sweet or savory. Using whipped cream or beaten egg whites provides the classic texture. They’re often baked in a water bath to prevent the mousse from curdling.
Standard lemons are oval with a bulge on the blossom end. Meyer lemons are rounder, more fragrant, and less acidic. If you can’t find them you can use regular lemons but you’ll want to add some extra sugar since they are not as sweet as Meyer lemons.
Other Favorite Products
We do a quick stop at our local Trader Joe’s every week. Some of our favorite products include their pre-made pizza dough (though it may be discontinued as it wasn’t in stock a couple of weeks ago), dried Montmorency cherries, their vast variety of cheeses, frozen haricots vert, plus we were thrilled with the lamb chops we found around Easter!
Trader Joe’s Cookbook Giveaway
Enter the giveaway to win a copy of the 15th Anniversary Edition of The I🩷 Trader Joe’s Cookbook, by leaving a comment sharing your favorite Trader Joe’s product! Open to those with a U.S. mailing address only. Good luck!!
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Ingredients
- 4 Eggs, large
- ½ cup Sugar
- 1 cup Heavy Cream
- 2 teaspoons Meyer Lemon Zest
- ½ cup Meyer Lemon Juice, from about 2 medium lemons
- 1 pint fresh Raspberries
- Fresh Mint and Raspberries to garnish, optional
Instructions
- Preheat the oven to 325°.
- Whisk the eggs and sugar together, then whisk in the cream. I like using a large Pyrex measuring cup with a spout.
- Then whisk in the lemon juice and zest.
- Place 6 ramekins or custard cups into a large baking pan with a high rim.
- Divide the mixture evenly between the ramekins.
- Place the baking pan in the oven.
- Fill the baking pan with warm water, halfway up the sides of the ramekins. I use a teapot with a long spout.
- Bake for 30-40 minutes or until set but still jiggly in the centers.
- Serve hot, warm or chilled. If served chilled, garnish with a couple of fresh raspberries and a sprig of mint.
Notes
Adapted from The I ❤️Trader Joe’s Cookbook by Cherie Mercer Twohy.
Recommended Products
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 309Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 169mgSodium: 84mgCarbohydrates: 34gFiber: 5gSugar: 26gProtein: 7g
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