Ingredients
Scale
- 1 cup pistachios, shelled
- 2 Meyer lemons, juiced and zested
- 1 cup heavy cream
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the pistachios until finely ground.
- In a bowl, combine the ground pistachios, sugar, lemon juice, and zest.
- In another bowl, whisk the eggs and blend with the melted butter and vanilla.
- Fold the egg mixture into the pistachio mixture until well combined.
- In a separate bowl, whip the heavy cream to soft peaks and fold into the mixture.
- Pour the batter into prepared molds and bake for 20-25 minutes.
- Let cool before serving.
Notes
- For an extra touch, serve with whipped cream and lemon zest on top.
- These mousse cakes can be made a day ahead for serving the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: French
- Diet: vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg