Lemon & Lime Mousse Cakes
by Diana BarrickCategory
Desserts
Servings
12
Prep Time
45 minutes
Author:
Diana Barrick
This is a perfect dessert for these hot summer months, they are nice and light, and the best part is you don't have to turn on the oven! Lemon and Lime Mousse cakes!
Ingredients
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1 cup Graham Cracker Crumbs
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4 Tbsp Sugar
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5 Tbsp Butter, melted
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2 cups Heavy Cream
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2 tablespoons Powdered Sugar
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1 cup Lemon Curd or ½ cup each of Lemon and Lime Curd
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3oz Wilton Whipped Topping Mix
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¼ cup Water
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½ tsp Vanilla Extract
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Lemon and Lime Zest
Crust
Mousse
Whipped Topping
Directions
Crust
Mix graham cracker crumbs, sugar, and melted butter until well blended. If you use unsalted butter, you may want to add a pinch of salt. Press mixture into mini cheesecake pans.
Refrigerate while you make the mousse filling.
Mousse
In a large bowl, add heavy cream and powdered sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium-high speed (start slow and increase speed as it thickens), until medium stiff peaks form.
Gently fold in lemon curd until evenly incorporated. If doing 2 flavors, split heavy cream into 2 bowls then add curds.
Place into a piping bag and fill to the top on each cavity.
Refrigerate while making whipped topping.
Whipped Topping
Add the Wilton whipped topping into a large bowl, add water and vanilla extract.
Start on low for about 1 minute then slowly increase speed to about medium-high until stiff peaks form.
Place topping in a piping bag, with optional 12 tip.
Pipe a swirl on top of mousse, top with fresh lemon and lime zest.
Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. These are best served cold.
Enjoy!