Lemon Mousse
4 Hours
3 Small Ramekins
Ingredients
Graham Cracker Base:
- 3/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Lemon Mousse:
- 1 1/4 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1/2 tbsp lemon zest
- 1/2 cup Lemon Cream Pie
- 1/4 cup store-bought lemon curd
How to make it
Base:
- Mix together graham cracker crumbs and melted butter.
Lemon Mousse:
- In a large bowl, add heavy cream, powdered sugar, lemon zest and Lemon Cream Pie.
- Beat with an electric hand mixer on medium speed or whisk by hand until hard peaks form.
Assembly:
- Divide the graham cracker crumb mix between 4 glasses or jars. Press down to create a crust.
- Spoon or pipe in some lemon mousse. Top with a layer of lemon curd and then top with more lemon mousse.
- Refrigerate for at least 4 hours or up to overnight.
