Friday, October 11, 2013

Citronfromage (Lemon Mousse)

This recipe was one of the first recipes I shared on my other blog, but well worth a repeat.   Especially since I've got a bumper crop of lemons this year and I'm so going to make this again.   I might even share it.  Maybe.  

Citronfromage, literal translation, lemon cheese. But that's not accurate either.   This is more of a lemon pudding,    But that just doesn't describe this dish either.  To be correct it's a Lemon Mousse. 

I've made this many times over the years since this was first published.
And every time I've served it to friends, they've managed to eat every single serving. I barely have had a chance to taste it.

Seriously, this is a dessert that defines sublime, that makes tongues tingle, that is the perfect finish to a heavy meal.     Quite a buildup, but it's accurate.    At least it is for me and my family.

This was our traditional dessert Christmas Eve.    I can still see Mom carrying in the bowl she always served it in.  It was the most beautiful purple bowl, and highlighted the pale, pale yellow of the Citronfromage and the creamy whipped cream on top.   This was one of those dishes that never needed garnishment, that hit the spot after a heavy meal, the lightness and slight tartness of the dessert were the perfect counterpoint to the richness of the duck and all the other dishes we'd already eaten.    And no matter how full you were, there was always room for a spoonful  (or more) of Citronfromage.

When I picked some lovely fresh Meyer Lemons from my tree this winter, I knew I had to make something special with them.   I pondered on all kinds of dishes, Lemon Meringue pie, fresh lemon bars, lemon tart, but nothing gave me the nod, until I started thinking about making a dish for a potluck we were going to and I got one of those AHA moments.    Citronfromage.

Now this can be a little scary to make, it uses fresh, uncooked eggs, but you use pasteurized eggs, so go for it.   Pasteurized eggs mean that you can use fresh eggs in other dishes as well.   I use them when I make my home made mayonnaise, less chance of getting something nasty.   

First things first, zest your lemons,

then juice the lemons,

soften the gelatin in the lemon juice, which was placed over a pot of hot water.   You don't want the juice to get hot, just warm enough to soften the gelatin.   Place aside to cool, while you prepare the rest.

Divide the eggs, yolks in one bowl, whites in another.    Whip the whites till they are stiff and set aside.   Then, stir the egg yolks and sugar together til it turns white and all the sugar crystals have dissolved.

When it's almost there add the grated lemon zest you prepared a little earlier.

  Then add the lemon juice and gelatin mixture to the egg yolks.   Mix together.   Fold in the egg whites, until they are incorporated, but don't stir them too much, otherwise you'll end up with a gummy mess.    Pour into a bowl and place in the fridge for a couple of hours to set up.   Finish this off with some lovely lightly sweetened whipped cream and enjoy.

 This is the latest one.
 Does that not look pretty?  And it tasted so good.

yield: 6 servingsprint recipe


prep time: 20 MINScook time: 3 hourtotal time: 3 hours and 20 mins
This light and delicious lemon pudding was always served at the end of the meal on Christmas eve. I now make it with pasteurized eggs, but in the old days it was made with regular old chicken eggs, not pasteurized.


  • 4 eggs, separated  (pasteurized eggs)
  • 8 tbsp. sugar (add more to taste)
  • Grated rind of 1 lemon
  • 1 envelope unflavored gelatin
  • Juice of 1 or 2 lemons (according to taste)  (I used 1 1/2 lemons)
  • 1/2 c. whipping cream, lightly sweetened with 1 tablespoon confectioners sugar.


  1. Beat the egg yolks with sugar until almost white in color, then add the lemon rind. 
  2. Beat the egg whites in a separate bowl until stiff. 
  3. Dissolve the gelatin in the lemon juice over a very low heat. (Place a non reactive pot over some hot water and then add the gelatin to the hot lemon juice.) 
  4. Allow to cool before adding to the egg mixture, and finally fold in the egg whites. 
  5. Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator. 
  6. Just before serving, whip the cream and spread or pipe it on top of the mousse. If you use the juice of 2 lemons, the sharp flavor contrasts well with the bland whipped cream. Serves 6
Created using The Recipes Generator
I think I need to go shopping and see if I can find a pretty bowl to serve this in.   It deserves its own special bowl.    
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. WOW just what I was looking for. Came here by searching for
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  2. I have made this 3 times in the past month. Love it. Easy, delicious, beautiful.
    My new go to dessert.

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    iphone during lunch break. I enjoy the knowledge you provide here and can't wait to take a look when I get home.
    I'm surprised at how fast your blog loaded on my
    phone .. I'm not even using WIFI, just 3G .. Anyhow, fantastic blog!


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