Citronfromage Dessert Opskrift – A Classic Danish Lemon Mousse Dessert Recipe

    This refreshing & delicious dessert is served cool. This homemade dessert is great to serve to your friends and family anytime of the year! 


    • 4 separate pasteurized whole eggs
    • 1/3 cup of sugar
    • 1 cup of whipping cream (including some for garnish)
    • 1 1/2 lemons for freshly squeezed lemon juice 
    • 1 teaspoon finely grated lemon zest (unsprayed)
    • 2 tablespoons of unflavored gelatine
    • 1/2 a cup of cold water
    • 1/4 a cup of hot water

    Kitchen Utensils

    • electric mixer
    • wooden spoon
    • measuring cup
    • measuring spoons
    • 4 medium size bowls
    • 1 large bowl

    Click on the YouTube video to see Karen Grete 
    preparing this refreshing delicious dessert!

    1. Sprinkle the 2 tablespoon of gelatin over 1/2 cup cold water in a medium bowl. Stirring constantly. 
    2. Add the freshly grated lemon zest into the gelatin mixture which is about 1 teaspoon.
    3. Next pour hot water into the gelatin mixture. Stir constantly to make sure the gelatine dissolves. Then, let stand the gelatin mixture cool for at least 10 minutes
    4. Next whip the 4 egg whites in a medium size bowl until stiff with an electric mixer
    5. Then whip the heavy cream in medium bowl. 
    6. Now we are ready to whip the 4 egg yolks with a 1/3 cup of sugar in a medium bowl.  Whipping constantly until light and evenly fluffy. It is ready when the egg yolk mixture is light in color.
    7. Combine in a large bowl the egg yolk mixture, the gelatine mixture and the juice from 1 1/2 lemons. 
    8. Fold in the egg white mixture into the egg yolk mixture one forth at a time
    9. Fold the whipped cream into the egg mixture. Stir gently until it starts to thicken. You might want to save some of the whipped cream for garnish. 
    10. Once both the egg whites and the whipped cream are folded in then place the bowl of citronfromage into the refrigerator. Chill for several hours or until firm and ready to serve.

    11. This dessert can be served either in a large bowl or in individual serving glasses. 

    12. You can decorate with either fruit, a slice of lemon peel, a chocolate cookie and/or whipped cream too.

    *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

    Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

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      Blueberry Almond Scones with Lemon Glaze


      I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.


      I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

      Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!


      • 3 1/3 cups all-purpose flour
      • 1 teaspoons baking powder
      • 2 teaspoon baking soda
      • 1/2 cup sugar
      • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
      • 7 oz almond paste
      • 1 cup buttermilk
      • 2 eggs 
      • 1 tablespoon grated lemon rind
      • 1 1/2 cups fresh blueberries, stemmed and rinsed 
      • 1/2 teaspoon salt(optional) 

      Kitchen Utensils

      • Food processor, standing mixer or pastry cutter 
      • 1 large mixing bowl
      • 1 medium bowl
      • 1 small bowl
      • 1 whisk
      • 1 wooden spoon
      • 2 1/2 inch round cookie cutter 
      • Parchment paper 
      • measuring cup
      • measuring spoon
      • baking sheet


      Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

      Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  
      Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

      Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 
      Whisk buttermilk and two eggs in a large bowl. 
      Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 
      Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  
      Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  
      With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

      Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

      Note: Too much mixing, kneading, and baking will produce dry and tough scones.

      Bake for 22-25 minutes or until firm to touch and light golden brown.

      Cool on wire rack. Let the scones cool a bit before you apply the glaze.

      While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

      If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  


      I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

      Sima (mead) A Finnish fermented sweet bubbly lemonade drink for May Day celebrations

      Celebrate the arrival of warmer weather by preparing Finnish Sima this spring!  Sima is a a lightly fermented sweet bubbly lemonade served during May Day celebrations including the Finnish Vappu festival. In Finland, Vappu is one of Finnish’s biggest carnival-style festivals. The celebration begins on the evening of 30 April and continues to 1 May. 

      Below is a recipe which takes 3 to 4 days.  It is worth the wait. It tastes sooooo good!


      • 8 cups of water
      • 2 large lemons
      • 1/3 cup brown sugar
      • 1 cup white sugar plus sugar for bottles
      • 1/8 tsp. yeast
      • handful of raisins

      Kitchen Utensils

      • A big pot
      • measuring cup
      • cutting board’
      • knife
      • potato peeler 


       First day

      1. Boil 4 cups of water to a steady boil.
      2. Add all the white and brown sugar into the container. Mix well until the sugar is mostly dissolved.
      3. Wash the first lemon and slice it up.  Add the slices, too, into the pot of water.
      4. Wash the second lemon well. Use a lemon zester or a potato peeler to remove the outer yellow rind of the lemon in strips, being careful not to include the bitter white pith. Put the zest into the pot of water
      5. Add 4 cups of cold water so that the mixture is lukewarm for the yeast to activate. The yeast produces the carbonation. If unsure, take a small cup of the mixture from the container, dissolve the yeast in it and then mix it back. Just dropping a crumb of fresh yeast into the container will also work.  
      6. Cover and allow to sit at room temperature for 24 hours or until surface begins to bubble slightly.  

       Second day

      1. We are ready to bottle the mixture. First add 5-6 raisins and 1 teaspoon of sugar to each bottle before you pour the sima in.  The drink will look cloudy.
      2. After bottling, let the bottles stand at room temperature out of direct sunlight for 2 more days. The raisins will bloat up and float to the surface.

      Third or Fourth Day

      1. Finally, move the bottles to your refrigerator. The sima is ready, and should be served cold. Because of this, traditional sima is a fresh product that does not store for long.  It will keep for at least a week in the refrigerator.
      2. Sima is usually accompanied by a munkki (donut), a tippaleipä (a special Vappu funnel cake) or a rosetti (rosette). Besure to check out our rosette recipe too!