clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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)


  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.