Lemon Mousse In Orange Shells Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 California oranges6
 Eggs4 , separated
 Sugar1⁄2 Cup (8 tbs)
 Lemon1 , rind grated
 Lemon juice3 Tablespoon
 Heavy cream1 Cup (16 tbs), whipped
 Mint leaves12 (With Stems)

Nutrition Facts

Serving size

Calories 344 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 195.8 mg

Sodium 62.4 mg2.6%

Total Carbohydrates 41 g13.7%

Dietary Fiber 5.1 g20.3%

Sugars 17.1 g

Protein 7 g13.4%

Vitamin A 15.4% Vitamin C 18.8%

Calcium 5.1% Iron 4%

*Based on a 2000 Calorie diet


Cut tops off oranges about 1 inch down from stem end and set aside.
With small sharp knife, remove pulp from oranges and cut in small pieces, removing white membrane.
Put pulp in sieve.
Drain off excess juice and reserve for other use.
Beat egg yolks until thick and pale.
Beat in sugar, lemon rind and juice.
Put in top part of double boiler over simmering water and cook, stirring, 5 minutes, or until very thick.
Put in large bowl to cool.
Beat egg whites until stiff and fold into first mixture.
Fold in cream, then orange pieces.
Spoon into orange cups, putting about 1/2 cup in each.
Chill several hours.
Arrange 2 Minted Leaves and a Stem on each orange top.
When ready to serve oranges, put a top on each.
Makes 6 servings.