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Easter Lemon Drop Mousse

Rated as 4.82 out of 5 Stars

"This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar."
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9 h servings 326
Original recipe yields 16 servings (1 9-inch springform pan)


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  1. To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
  2. Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
  3. Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
  4. Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.


  • Editor's Note:
  • This recipe uses raw eggs. If you're concerned about egg safety, we recommend using pasteurized eggs. Pasteurized in-the-shell eggs are available in some supermarkets, as are cartons of pasteurized egg products. Pasteurized egg whites will take longer to beat into a meringue, but will work just fine in this recipe.

Nutrition Facts

Per Serving: 326 calories; 20.4 34 3.1 103 125 Full nutrition

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Read all reviews 11
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I made this for my mom birthday. Everyone loved it!!! It tasted more like icecream than mousse.

I made this dessert for Easter & forgot to serve it. Please tell me I am not the only one who habitually does that! ;o) Hubby & I enjoyed it once it had thawed some but we didn't really care for...

Tasted great. I made the mistake of taking it out of freezer and letting it chill in fridge too long, to avoid tasting like lemon ice cream as previsouly stated, and it was "lemon soup." So in...

Very light, very good. My arm hurt after all that whisking, but definately worth it. Great recipe.

Takes some work, but well worth it for lemon lovers! I made this for a large crowd over the summer and it was great! A very refreshing summer dessert. Freezes well, but is best the first time...

My family fell in love with this!!! Our new favorite...Thank you!

This was a delicious dessert! Thank you for sharing. The mousse part was perfect. I followed the recipe as is, except the grocery store had green lemons, I only had 1/2 of one at home, plus I...

Fabulous, light, sweet lemon taste, flavorful. In lieu of one pie, I put the mix in 24 individual serving pie shells (already made by Keebler). So I didn't have the Nilla wafer crust in the reci...

I use this recipe very often over the weekends. I don't always use the crust recomended in this recipe but a ready made graham cracker crust and it is just as yummy. I also do not always decorat...