A classic lemon mousse needs quite a few ingredients, for you to spend time at the stove stirring constantly, and chilling time in between steps. While there’s nothing quite like a true lemon mousse from scratch, sometimes you just need a quick and totally effortless dessert. And I am all about easy peasy delicious desserts!
INGREDIENTS
- 12 ounces (340g) cream cheese, softened to room temperature
- 1 cup (225 g) confectioners sugar
- 1 lemon, juiced (about 1/4 cup)
- pinch kosher salt
- 1 cup (238g) whipped topping, plus more for garnish
- lemon wedges, for garnish
- 1 cup finely crushed shortbread cookies, plus more for garnish, optional step
INSTRUCTIONS
- In a large bowl, beat cream cheese until it is light and fluffy.
- Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.
- Gently fold in the whipped topping.
- IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)
- Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
- When ready to serve, top with remaining whipped topping and lemon wedges.