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Lemon Mousse Cups

Lemon Mousse Cups - Creamy, sweet and lemony, these little bite-sized desserts are super simple to make!

With all of the snow and cold weather we’re having here in New England, I think Mother Nature needs a strong reminder that Spring is just a few weeks away! (Seriously – I am SO. READY. for some warm and sunny weather!)

So what better way to get Mother Nature to sit up and take some notice than with these pretty little Lemon Mousse Cups!

Lemon Mousse Cups - Creamy, sweet and lemony, these little bite-sized desserts are super simple to make!

These bite-sized desserts have a light, bright and creamy lemon flavor thanks to a combination of homemade lemon curd (see our recipe here), mascarpone cheese, a touch of limoncello and lemon extract, plus heavy cream. All of those ingredients are simply combined together – then piped into store-bought crispy mini fillo cups.

In our recipe below, we also show you how to make those pretty little candied lemon slices that we used to garnish the lemon mousse cups! It’s an easy way to make this simple little dessert look extra fancy – plus the candied lemon adds another sweet burst of citrusy flavor!

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Lemon Mousse Cups - A Family Feast

Lemon Mousse Cups


  • Prep Time: 1 hour 15 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 30 pieces

Ingredients

For the Candied Lemon Slices

  • 1 cup sugar
  • ½ cup water
  • 2 lemons sliced into ¼ inch slices

For the Lemon Mousse

  • ¾ cup lemon curd (see our recipe here)
  • ½ cup mascarpone cheese
  • 1 tablespoon limoncello
  • ¼ teaspoon lemon extract
  • ¼ cup heavy cream
  • 2 boxes Athens brand Mini Fillo Shells (total 30 cups)

Instructions

  1. Heat sugar and water to boiling. Add lemon slices, reduce to a simmer and cook 30 minutes. Dry for one hour on a rack covered with wax or parchment paper. Cut each slice into quarters and set aside.
  2. In a medium bowl, place lemon curd, mascarpone, limoncello and lemon extract. Mix with a whisk until fully combined.
  3. In a separate bowl, beat cream to stiff peaks and fold into the lemon mixture.
  4. Place filling into a pastry bag fitted with a star tip and pipe evenly into the mini fillo shells.
  5. Top each with a candied lemon slice and serve.

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  1. Lemon desserts are some of my favorites, probably because they remind me of springtime. These mini cups are perfect for entertaining!

  2. Could lime be substituted?

  3. Lemon is a sure sign that spring is almost here! What I wouldn’t give for one day of warmth and sunshine 🙂 Love the mousse cups!

  4. I just love lemon desserts! These are so pretty and light looking!

  5. I would love these bite-size treats for dessert anytime! Gorgeous presentation!

  6. The lemon mousse sounds divine! I love that you used mascarpone cheese and homemade lemon curd!! Now I’m in the mood to make lemon treats too!

  7. Janice Thompson :

    Is there any substitution for limocello? I’m not sure I can find that in my area. Thanks.

    • Hi Janice – I’ve seen some other recipes suggest substituting lemonade concentrate for limoncello – it will add the same intense lemon flavor without the alcohol. Or – you could add a very small amount of lemon extract as an alternative as well. Hope that helps!

  8. I just made some lemon curd last week and now I know what to do with it! Looks delicious!

  9. I’m sorry, I have never heard of limoncello, what is it & where do I find it? Thank You!

  10. Hi, I’m sorry I don’t know what limoncello is & where do I find it? Thank You!

  11. Lemon mousse sounds so good.. really nice looking cups!

  12. Trust me. Im with you on the whole Spring thing. Im ready to go outside and enjoy some sun! These lemon mousse cups look like the perfect substitute for sun while we wait!

  13. I love lemon recipes and this one is a real winner. So pretty, they would be perfect for bridal or wedding showers, or church lunches. So perfect.

    I gave myself a high five when I saw the meyer lemon parfaits in the post. lol

  14. Could I substitute the juice of a lemon for the extract? Or will that break the mousse? If I can, how much would I use?

    • Hi Denise – The lemon extract is much more concentrated in flavor than lemon juice – to get the same flavor you’d probably need to use more juice and I do think that would ruin the consistency of the mousse. I’d recommend staying with the extract.

  15. Chevelle Marshall :

    Just found your site. I have to admit I’m very excited. I often find food blogs with a few recipes I’m interested in, but I’ve yet to see a recipe on yours that I don’t want to make! Thanks for all your hard work.

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