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Lemon Mousse and Meringue Ice Cream Cones

Lemon mousse is so refreshing and always a great dessert! Wemade it extra special by serving it on ice cream cones and covering it with adelicious Italian meringue.
Course Dessert
Servings 4 people


  • 1 can sweetened condensed milk (14 oz.)
  • 1/2 cup lemon juice (strained)
  • 4 ice cream cones
  • 2 large egg whites
  • 2 cups sugar
  • 3 tbsp water


  • 1. In a large bowl, mix the condensed milk and the lemon juice until well combined (about two minutes)
    2. Refrigerate, covered, for two hours or until completely chilled and thickened. It tastes even better if refrigerated overnight (don't forget to cover the mouse).
    3. Prepare the meringue: In a saucepan over medium heat, bring the sugar and water to a boil. Cook over high heat until the sugar syrup reaches a temperature of 240F degrees and remove from heat.
    4. Meanwhile, combine egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to medium speed and mix until soft peaks form. Increase the whipping speed to high and pour in the syrup in a thin stream while whipping. Whip for about 10 min until you get a stable glossy meringue. Let it cool completely. You can leave it on the fridge covered until it is time to serve.
    5. When it is time to serve, add to the ice cream cones the lemon mouse and cover with the Italian meringue.
    6. Optional: Brown the meringue with a blowtorch.