Warm Lime Meringue Mousse

Lime Meringue Mousse The idea for this this tasty dessert came originally from the New Basics Cookbook, but I have modified the recipe (for starters, it uses lemons, and the method and ingredients are different here). Anyway, it’s a light and fluffy dessert that always goes down a storm…

Warm Lime Meringue Mousse


Eggs and Limes60g Butter
150ml Fresh Lime Juice
Zest of Two Limes (finely zested)
200g Sugar
5 Eggs

What to Do:

1. Put the 100g of the sugar along with the butter, lime zest, and lime juice in a saucepan and cook over low heat until all the ingredients are melted together. Allow to cool slightly.

2. Separate the eggs.

3. Beat the egg yolks into the lime/sugar/butter mixture.

4. Cook over low heat, stirring all the time, until the mixture thickens and coats the back of a spoon. (Do not let it boil, or you will have scrambled eggs with lime!). Remove from the heat.

5. Whip the egg whites until they form soft peaks. Add the rest of the sugar and beat until they are stiff and glossy.

6. Fold half the egg whites into the lime custard, stirring gently until they are combined.

Lime Mousse7. Pour into 6 ramekins.

8. Carefully spoon the rest of the egg whites to the half-full ramekins, so that the egg white is on top of the custard as a top layer.

9. Bake in a pre-heated oven at 180C for 15-20 minutes, until they are golden in colour.

10. Serve immediately!

This has gone to Helene at Tartelette as part of her HHDD mousse party…

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18 thoughts on “Warm Lime Meringue Mousse

  1. That sounds like a terrific recipe: do-able, needs enough care to give the feeling of really cooking, not too sweet, not a cliché, simple, good ingredients. I will make me this soon. Thanks in advance for the pleasure.

  2. Check out Cold Molds. Just saw owner on Dessert Expo Las Vegas on a NY programme. This dude sells moulded ice cream from a boat, don’t know if website explains this, but is interesting.

  3. Sounds delicious. I’ve always wondered about what modifications are required when substituting limes for lemons. Can you share anything specific you did to accommodate the substitution? I assume it isn’t 1:1 swap. I have a lemon bar recipe that I would love to try with limes, maybe a more graham cracker-y crust with it.

  4. Actually, I don’t know of anything scientific, but I think an even swap would be close. So much of it depends on your own preferences. In this case, each time I made it, I adjusted that amount of lime until it tasted good to me…

  5. I wasn’t able to give this my undivided attention when I tried it last night, so I made some mistakes and some spur-of-the-moment improvisations – but the result was very tasty! I know the brief this time was for a mousse, but I think another day I might throw some cream in, and make a lime custard with meringue topping.

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