Lemon Mousse

Publish date:
lemon mousse

Recipe by Rochelle Palermo

  • 6Servings


  • 2/3 cup sugar
  • 1 tbsp. lemon zest, plus 1/3 cup juice
  • 2 egg yolks
  • 1/2 cup mascarpone
  • 1/4 cup sour cream
  • 3/4 cup heavy cream, whipped
  • Almond biscotti, crumbled


In medium saucepan, bring 2 inches water to a simmer. In large heatproof bowl placed over the simmering water, whisk sugar, lemon zest and juice, and yolks until sugar is dissolved and mixture thickens, about 6 minutes. Cool slightly. Stir in mascarpone and sour cream; fold in whipped cream. Spoon into bowls; chill. Top with cookies.