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Lemon Mousse originated from the french Mousse dessert dish, becoming a classic flavor of Mousse.
No, because it doesn't have all the nutrients.
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
A chilled rather than baked cheescake recipe could be varied to have either a layer of lemon curd on top or swirled into the cheese filling before it has set. This would give a lemony cheesecake.
See the link below
put them in lemon water? thats all i can think of.
well a lemon is a citrus fruit, and citrus fruits contian vitamin C.
Sure, why not? Limes and lemons are just varieties of the same basic plant species.
cheesecake is french cheesecake is french Cheesecake is French
Yes, but lemon is more sour than lime, so to get the same level of "tanginess", you either need a bit less of it, or to dissolve enough caster sugar with it to equal up the sourness.
Cheesecake = Käsekuchen Baked cheesecake = gebackener Käsekuchen