Meyer Lemon Mousse Cake

annie1992

13 years ago

As you might remember, Beachlily has very generously shared her Meyer lemons with me. The Monkey Princess has used her share making lemonade, but graciously allowed me to have one cup of the lemon juice for a new recipe, a Meyer Lemon Mousse Cake.

The recipe is long and involved, but not really difficult, although you need a double boiler, a springform pan and a cake pan, along with the usualy equipment. I dirtied lots of dishes, and this was the end result:

Yes, that's a bite taken out of that piece. So, arrest me, I just couldn't help myself, LOL.

The end result is delicious. The genoise was light and fluffy, the ginger syrup was just the right amount of spicy and the mousse was tangy and not too sweet. Fresh ginger, fresh Meyer lemons, real whipped cream. Somehow it tasted lighter than it actually was, LOL.

I'll include the link for the recipe, it's a blog called "Sweet Dreams". I think someone posted it here, so whoever that was, thank you. And an extra thank you to beachlily, who provided me with the fresh lemons to make this amazing dessert!

Annie

Here is a link that might be useful: Meyer Lemon Mousse Cake

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Comments (37)

User
13 years ago
Oh MY, That looks wonderful. The mousse looks so light and creamy. I like the idea of fresh ginger with the lemon. Great flavour combination.

Ann
pat_t
13 years ago
I, too, like the idea of combining fresh ginger with the lemon. And since I have THIRTY NINE cups of lemon juice in the freezer, I need to make this! Thanks Annie!
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Livvyandbella, here it is. Lemony Butter Cake with Cream Cheese Filling Source: Wine Imbiber (adapted from Blackjack Bakehouse) Cake 2/3 cup all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/4 (heaping) teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, melted and cooled slightly 2 eggs 2 tablespoons Meyer (or regular) lemon juice 1/2 teaspoon vanilla extract Zest of 2 1/2 Meyer (or regular) lemons, divided (2 + 1/2) Filling 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, melted 1 egg 1 teaspoon lemon extract 1/2 teaspoon vanilla extract (Note: I increased vanilla to 2 teaspoons) 1 cup confectioners sugar (Note: I left out the lemon extract/zest in the cream cheese filling.) Preheat oven to 325ÃÂ° F. Grease a 9Ã¢ÂÂ³ springform pan with vegetable spray. (Note: I used a deep fluted tart pan with removeable base) In a large bowl (or bowl of a stand mixer), beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy. Add confectioners sugar and beat for another 2-3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and the zest of 2 lemons. Beat until completely combined, about 1 minute. Set aside. (Note: I used only the vanilla in the filling.) In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and the zest from half a lemon until combined. Do not over-mix! Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.) Bake for 35-40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. (The filling really puffed up on mine, then collapsed down as it cooled.) Allow cake to cool in pan on a wire rack for 10 minutes, then carefully remove springform sides and allow cake to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. (I didn't bother with the fridge.)I just let it cool down to room temperature on the counter.) Dust the cake top with a sprinkling of confectioners sugar. Berries would be good with this, but are optional.
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caliloo
13 years ago
That looks (and sounds) wonderful!

Alexa
whgille
13 years ago
Annie, that mousse cake looks so good! Another great recipe from you.

Silvia
janet_ks
13 years ago
Please excuse me while I wipe the drool from my chin -- would love to have a slice right now for breakfast!!
rob333 (zone 7b)
13 years ago
Um yea! That is one fantastic looking cake. I'll be right over. I WISH!
sally2_gw
13 years ago
Oh, my. Oooh, ahhhh, Words fail me, that looks and sounds so good.

Sally
mabeldingeldine_gw
13 years ago
Yes, please!
Solsthumper
13 years ago
Annie, I could eat that.

But I would've started on the opposite side, where the mousse starts and the cake follows. Rapture.

Sol
User
13 years ago
And you did this with ONE ARM??

That looks amazing. Enjoy.

I hear Meyer lemon juice has bone healing properties!!

It's also good for scurvy.

This post was edited by momj47 on Wed, Jan 30, 13 at 16:32
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Amazing cake!

I am for sure going to buy a Meyer Lemon tree to grow my own.

dcarch
annie1992
Original Author
13 years ago
I love lemons of all types but I really like the Meyer lemons the best, even if I don't think I'm in danger of scurvy, LOL.

See, I TOLD you it wasn't that hard, I did it one handed! No, actually, Elery helped.

dcarch, let me know if you actually grow a Meyer lemon tree. I keep trying to figure out what I'd have to do to make one grow in Michigan but so far it's involved greenhouses or separate sunrooms!

Sol, the ginger made a nice contrast to the lemon, or I'd have just eaten the mousse out of the bowl! I'm kind of wondering now how that same recipe would be with orange. Or lime.....

Annie

Annie
centralcacyclist
13 years ago
That looks luscious. I will have to ask my friend for Meyer lemons.

Eileen
jakkom
13 years ago
If you want to grow Meyers in a container, check out meyermike's posts on the Citrus forum. He is the most successful container gardener for Meyers by far, and very generous and helpful with his advice.

I thank Annie for posting the link to the dessert blog. I have several friends who will enjoy reading it.

This is one of our best years for Meyers. I have three of them in the ground, and will probably get 50-80 lbs. from each tree just from the winter harvest. They're mature trees now, so I usually have at least a dozen or more Meyers all year long. My friends and family get a lot of lemons to use up!
coconut_nj
13 years ago
Omg Annie, that looks so good. One armed, eh? I shouldn't have showed it to Christy. Lemon is her fave and she just bought me a bag of Meyer lemons. LOL. And here I've been moan jobbing about my measly carpal tunnel. I'm kind of thinking of just making the mousse though...hmmm... I could probably deal with that.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
"----dcarch, let me know if you actually grow a Meyer lemon tree. I keep trying to figure out what I'd have to do to make one grow in Michigan but so far it's involved greenhouses or separate sunrooms! ---"

You may consider growing Yuzu orange. It can survive very cold weather. Another great citrus tree for cooking. Lars mentioned Four Winds, mine just arrived.

A japanese store here sells fresh Yuzu oranges, $2.75 each, golf ball size!

dcarch
doucanoe
13 years ago
Annie ,that looks delicious! I've been craving lemon lately and had to "settle" for lemon curd bars from the lemon curd I made last week.

Looks like I'll be buying another bag of Meyer's! Definitely going to try that cake!

I have been thinking of trying a potted lemon tree, too. Thanks for the direction to the citrus forum, jkom! And I am going to research that Yuzu orange too, thanks DC!

Linda
sally2_gw
13 years ago
I'm guessing that all this means that it's lemon, or at least Meyer Lemon season right now?

I want to grow a meyer lemon, too. I'll just have to wait till we move to Tahlequah and have a greenhouse. I don't have room in my currant house for any more plants to bring inside for the winter.

Jkom, thanks for the reference to the citrus forum. I keep forgetting about going to other forums. I lurk at one or two other forums, but there are so many forums to visit.

Sally
moosemac
13 years ago
Yum! Annie thank you for the recipe. DH loves lemon cake in fact our wedding cake was lemon. I'll be making this for him for Valentines Day.
riverrat1
13 years ago
Another here that will be making this cake very soon. Looks amazing! Thanks for the recipe and the few extra pounds I'll be gaining. ;-)
foodonastump
13 years ago
Looking at the picture and reading the description, I immediately thought, "I've gotta make this!"

Looking at the recipe I immediately thought, "Yeah right, I'll never do all this!"

Oh well, I'll just have to imagine how great it was!
annie1992
Original Author
13 years ago
FOAS, the cake was a little "fussy" but soooo worth it. It's actually one cake layer, one simple syrup with some sliced ginger added, and then the mousse. I broke it down and made the cake, while it was cooling I made the syrup which took only a few minutes. After everything was cool and all my equipment assembled, then I made the mousse, which was also astonishing easy with the help of the Kitchen Aid.

Remember, I did it with one arm in a sling, it really IS easy. The only problem I had was that Elery had to separate the eggs....

RR, I don't even want to THINK about the calories.

Anyone who is hesitating because of the length of the recipe, don't let that stop you. The cake could even be made the day before, the mousse the next morning and the whole shebang would be ready to eat by afternoon!

Annie

Annie
annie1992
Original Author
13 years ago
FOAS, the cake was a little "fussy" but soooo worth it. It's actually one cake layer, one simple syrup with some sliced ginger added, and then the mousse. I broke it down and made the cake, while it was cooling I made the syrup which took only a few minutes. After everything was cool and all my equipment assembled, then I made the mousse, which was also astonishing easy with the help of the Kitchen Aid.

Remember, I did it with one arm in a sling, it really IS easy. The only problem I had was that Elery had to separate the eggs....

RR, I don't even want to THINK about the calories.

Anyone who is hesitating because of the length of the recipe, don't let that stop you. The cake could even be made the day before, the mousse the next morning and the whole shebang would be ready to eat by afternoon!

Annie

Annie
malna
13 years ago
I'm so jealous - my Meyer lemons look like this. My office smells really good though!
beachlily z9a
13 years ago
Annie, my anniversary is Feb 8. I'm making this because my kitchen will be demolished on March 1 to be totally updated about 2 weeks later. That's going to be a tough 2 weeks--I cook! I'll have the microwave (like I know what to do with that!), a rice cooker and the grill. Oh, the coffee pot will work and the fridge will be working too. I'm going to get a dishpan so we can wash pots, but we'll use paper plates and plastic for eating. I'm so not looking forward to this, but the end result should be beautiful!
annie1992
Original Author
13 years ago
Beachlily, I'm excited to see your new kitchen, I can't wait to see that new countertop installed!

This cake would be a great use of that lemon juice in the freezer. Oh, and happy birthday to the hubs!

Good luck with the rice cooker/microwave/grill kitchen. (grin)

Annie
ntt_hou
13 years ago
Annie, that looks so tempting. I have plenty of meyer lemons juice in the freezer. I'm going to keep the recipe to make one as soon as I have a little time.

Malna, I can smell the blossoms!

Dcarch, if you plan to grow Meyer lemon tree, buy the dwarf kind. My neighbor has 2 trees on the ground and they're about 6-7 feet tall. It's easier to pick the fruits when they're short. When they're in season, I pick from her trees, juice them and freeze the juice to use it year round.

I have 2 growing in containers but they're not doing too well. Part of the reason is I haven't really taking care of them as I should. I really should put them in the ground and allow them to grow freely as they should.

Due to its low acidity level, Meyer lemons is the only lime/lemon that I can consume without getting an upset stomach. Ever since I found out about Meyer lemons, I've been able to enjoy lemonade and anything that calls out for lemons/lime. It's a wonderful fruit.
sally2_gw
13 years ago
Okay, I just bought some yesterday from Central Market. They are quite soft. I hope that's not a bad thing. They don't look wrinkled. I'm going to try this cake this weekend.

Annie, it's your fault (tongue firmly planted in cheek) that I'm sabotaging Jerry's diet. I can't help myself. He shouldn't go on a diet in the winter time, when it's cool enough to bake.

Sallyu
Rusty
13 years ago
That cake looks delicious! !
I can almost imagine how delicious and refreshing
It would be on a hot summer day.

Ever since I first read about Meyer lemons on this forum,
I have watched the stores here for them.
No luck at all.

Yesterday I was in the store,
They had "Texas Valley Lemons",
which are pretty common around here this time of year.
I've never bought any, Because they never look very good.
BUT! ! !
Lo and behold!
In small letters,
Under the name "Valley Lemons" it said "Meyer Lemons".
I've never seen that before!

They really don't look very good,
But they are shaped like those in the pictures
Ya'll post here.
I bought a couple to try,
(Hopefully today.)
In the Lemon blueberry muffin recipe
Annie posted a few days ago.

I'm definitely saving this cake recipe to try later on!

Rusty
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
ntt_hou "---Dcarch, if you plan to grow Meyer lemon tree, buy the dwarf kind. --- "

I will be buying grafted dwarf kind for a container so that I can bring it inside in the winter.

Interesting that people are selling Meyer lemon seeds on eBay $1 to $2 each seed and pople are buying them. If Meyer lemon is a hybrid, the seeds may not come true.

BTW, to you all:

When I use Meyer Lemon, often I don't zest. I simply remote the seeds and put the whole lemon in the blender. Seems to work very well.

dcarch
KatieC
13 years ago
That is gorgeous, and I just picked up a box of Meyer lemons from Costco. Was thinking preserved lemons, but I think I could spare a couple for this. Thanks.

jkom51, thanks...I'll check the citrus forum. I've been thinking I need a Meyer lemon tree, but not sure what to get, or if my greenhouse/porch has the right conditions.
mabeldingeldine_gw
13 years ago
double thanks from me jkom51, I'll be looking for meyermike since I've killed 2 Meyer lemons so far am am planning on giving a third a try when the weather warms up enough to order one.
ntt_hou
13 years ago
I too found some Meyer lemons sold at our local Walmart. Their price was $1.50/lb. bag. There were 4 lemons in a bag.
sally2_gw
13 years ago
Oh, bummer, I just printed out the recipe and read it carefully, noticed it calls for gelatin. I don't do gelatin. Is there a way around this? Maybe use whipped egg whites instead? It uses lots of egg yolks. Any ideas?

Sally
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Sally, use agar agar. It's a vegetable gelatin.

dcarch
nancylouise5me
13 years ago
Mmmm, I love lemon anything, Lemon cake is my favorite. It looks scrumptious and I bet tastes as great as it looks! NancyLouise
sally2_gw
13 years ago
Great, Dcarch. I didn't know that. Thanks!

Sally

Meyer Lemon Mousse Cake

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