When I am planning desserts for spring or Easter I think of lemon. It is light, refreshingly tart and pretty! When I was a youngster I did not like lemon, but eventually I did learn to like it and I often make a Lemon Sponge Cake (found on page 98 in my cookbook) that is a winner every time.
I made these Lemon Cheesecake Mousse Cups for the seniors’ dinners that I do and many people raved about them. I am sure a few people turned up their noses… but at least they did so quietly and did not create a fuss.
I garnished them with fresh fruit and finely grated chocolate. Just a simple lemon slice and a sprig of mint would be lovely, too. Now, if you are feeling industrious you can make a lemon pie filling from scratch. It would be much better than a boxed filling.
Happy Easter weekend to all!
Lemon Cheesecake Mousse Cups
- 1 pkg. lemon pie filling
1/2 cup extra water
1 1/2 cups graham crumbs
1/3 cup brown sugar
1/3 cup melted butter
- 1 – 250gr light cream cheese, softened
1/4 cup icing sugar
2 cups whipping cream
Prepare lemon pie filling as directed on package, and add an extra 1/2 cup of water.
Cook as directed and cool completely.
Mix graham crumbs, brown sugar and melted butter. Set aside.
Whip cream cheese and icing sugar until light.
In another bowl, beat cream until soft peaks form.
In a large bowl, gently mix the cooled lemon pie filling, the cream cheese mixture and the whipped cream.
Now you are ready to assemble the mousse cups. I put the mousse into a large pastry bag and piped it into individual cups.
Put about 1 Tbsp. of graham crumb mixture in the bottom of each cup. Fill with lemon mousse and top with another Tbsp. of crumbs.
Garnish with additional whipped cream and fresh fruit or lemon slices and mint.
Serves 10-12 people.