Easy Lemon Mousse Tartlets Recipes

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

EASY LEMON MOUSSE TARTLETS

Steps:

• To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula, until just blended.
• Spoon 1/4 tsp of the jam into each phyllo shell.
• Top each one with 1 TBSP mousse and garnish with lemon zest.
• Serve at once, or you can cover and refrigerate.

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

EASY LEMON MOUSSE

Steps:

• In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
• Gently fold in lemon curd and lemon zest until evenly incorporated.
• Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
• Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.

SWEET AND SIMPLE LEMON TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
• Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
• Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

LEMON MOUSSE DAMASK TART

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll the dough 1/8 inch thick. Fit dough into a 7-inch fluted tart shell, letting it fall naturally into the corners and being careful not to stretch the dough. With your fingers or a rolling pin, trim dough so that it is flush with top edge of tart shell. Prick the tart shell all over with the tines of a fork. Chill until firm, at least 45 minutes.
• Line dough with parchment paper and fill with dried beans or lentils. Transfer to oven and bake until tart shell begins to color, about 20 minutes. Carefully remove the dried beans and parchment and return to the oven and bake until the tart shell becomes a deep golden color, about 15 to 20 minutes more. Cool completely on a cooling rack.
• In a small saucepan, soften the gelatin in the water. Add the lemon juice and stir over a very low flame just until gelatin is thoroughly dissolved. Remove from the heat and let cool completely over a bowl of ice water. This mixture must be completely cooled before being added to the egg whites.
• In a medium bowl, whip the heavy cream to stiff peaks. Set aside.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form on medium speed. Increase the speed to medium-high and gradually add the sugar. Beat until stiff peaks form. Decrease speed again and slowly add the gelatin mixture. Remove bowl from mixer and gently fold in the whipped cream and grated lemon rind, being careful not to deflate the meringue.
• Mound the mousse in the baked tart shell and chill for at least 4 hours.
• Make the candied lemon peel: Using a vegetable peeler or a sharp paring knife, remove the rind from the lemon, avoiding the bitter white pith. Slice into thin strips.
• Blanch the strips in boiling water and shock in ice water. Repeat process twice. Drain lemon strips and reserve.
• In a small saucepan, combine water and sugar. Bring to a slow boil, lower the heat to a simmer, add the lemon strips; cook for about 40 minutes, until the lemon peel is translucent.
• Remove the peels from the syrup and let cool on a wire rack. Let sit until hardened, about 30 minutes.
• Garnish the chilled tart with candied lemon peel and serve.