Mini Lemon Mousse Cups Recipes

LEMON MOUSSE CUPS

Steps:

• Heat sugar and water to boiling. Add lemon slices, reduce to a simmer and cook 30 minutes. Dry for one hour on a rack covered with wax or parchment paper. Cut each slice into quarters and set aside.
• In a medium bowl, place lemon curd, mascarpone, limoncello and lemon extract. Mix with a whisk until fully combined.
• In a separate bowl, beat cream to stiff peaks and fold into the lemon mixture.
• Place filling into a pastry bag fitted with a star tip and pipe evenly into the mini fillo shells.
• Top each with a candied lemon slice and serve.

MINI LEMON MOUSSE CUPS

Steps:

• Add COOL WHIP to lemon curd in medium bowl; stir with whisk just until blended.
• Spoon into 9 small dessert dishes.
• Refrigerate 1 hour.

LEMON MOUSSE DESSERT CUPS

Steps:

• In a large bowl whip the whipping cream with the powdered sugar just until stiff peaks form. Gently fold in 2 tablespoons lemon curd.
• Spoon half of the mousse into a dessert cup. Top with 1 tablespoon lemon curd, 1 crumbled shortbread cookie and fresh raspberries. Repeat with remaining mousse.

LEMON MOUSSE CUPS

Steps:

• In a medium pot combine the egg yolks, sugar, lemon juice, and butter.
• Put the pot over medium heat and cook whisking constantly until the mixture thickens. About 10 minutes.
• Using a spatula remove the lemon curd from the pot and into a medium-sized metal bowl.
• In a separate bowl beat the egg whites until they reach stiff peaks.
• Fold the egg whites into the lemon curd one third at a time.
• Divide the lemon mousse among 6 dishes and chill for two hours.
• Serve with fresh raspberries.