Lemon Mousse Dessert Cup
#vegetarian #family-friendly
Ingredients
Simple Shortbread Crust
6 Tbsp. unsalted butter
¼ cup powdered sugar
1 cup flour
Pinch of salt
Light Lemon Mousse
Juice of 2 lemons
½ cup whipped cream or whipped topping
8 oz mascarpone
2 Tbsp. sugar
Cooking Steps
Prep Ingredients
Preheat oven to 350°F (180°C). In a microwave-safe bowl, melt 6 Tbsp. butter in the microwave in 30-sec intervals until fully melted. Set aside. Juice 2 lemons.
Make Crust
In a medium bowl, whisk together ¼ cup powdered sugar, 1 cup flour, and a pinch of salt. Add melted butter and stir with a fork until mixture resembles sand or crumbs.
Bake Crust
Place shortbread crumbs into a 9x9 baking dish on the bottom and on the sides of the dish. Use a fork to poke the crust all over the bottom and the sides. Bake for 20-25 min., or until lightly golden brown. Allow to cool, 20-30 min., before serving.
Make Mousse
Mix together lemon juice and 2 Tbsp. sugar. Then mix in ½ cup whipped cream or whipped topping and 8 oz mascarpone until smooth and combined. Chill in fridge until crust is cooled.
Serve
In a dessert cup, cut out a portion of the shortbread crust and place on the bottom of the cup. Then top it off with lemon mousse. Alternate crust and mousse with as many layers as you wish. Top off with crumbled shortbread crust.