Lemon mousse cookie cups, the buttery cookie cup remains crisp several days and the lemon cream filling is smooth and oh so good! We can't resist eating these lemon cookie cups one after the other!
The cookie dough used here is very buttery and crispy. It’s a dream to work with, very easy to make and to handle, the cookie cups remain firm, crunchy, crispy, they don’t get mushy with the filling, keep well in the refrigerator and delicious!
It is better to chill this cookie dough for an hour before using it.
I used a muffin pan to make my cookie cups: Out of the oven, the cookies are raised like muffins, very fragile at this stage, immediately flatten the center with a small glass to form the cup, I use the handle of my wooden lemon juicer, touch up lightly the rims to even the sides and let cool completely before taking out of the muffin pan.
The lemon mousse: This lemon mousse is made with whipped cream, lemon curd and cream cheese, oh so good!!
To make these lemon mousse cookie cups, you will need to:
If you made this recipe and if you liked it please let me know how it went with a comment!
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3/4 cup (150 g) sugar
1/3 cup (80 ml) fresh lemon juice (about 1 or 2 lemons)
4 tbsp (60 g) soft unsalted butter
1 cup + 1 tbsp (140 g.) granulated white sugar
2/3 cups (150 g.) unsalted butter, room temperature
3 egg yolks
1 1/2 cup + 1 tsp (200 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 oz. (150 g.) 1 small package cream cheese
1/2 cup (120 g.) lemon curd
1/2 tbsp. gelatin
1 tbsp. lemon juice
2 tbsp. water
1 cup (240 ml) heavy cream, divided
A pinch of yellow food coloring (optional)
1/2 cup (65 g.) powdered or icing sugar
1 muffin pan twelve cavities
Make the lemon curd as per my recipe here
Into the bowl of your stand mixer fitted with the paddle, cream the butter and sugar on high speed for about 3-4 minutes. Add the egg yolks, mix until thoroughly incorporated
Mix together the flour, baking powder and salt, add to the egg mixture and mix on low speed, do not overmix, finish mixing with a spatula, cover with plastic wrap and refrigerate for 1 hour
Preheat your oven to 350°F (180°C), add 1 scoop of cookie dough into each cavity of a muffin pan (I used a small ice cream scoop) and bake for 20 minutes or until the cookies are golden
Right out of the oven the cookies will be raised like muffins and very fragile, immediately push the center down to form a cup with a small glass or any suitable device, even the rims delicately with your fingers (do not burn yourself) and let cool completely before taking out of the pan
To take the cookies cups out of the muffin pan, just insert the tip of a knife between the cookie and mold, move it delicately and the cookie will come out very easily
Into the bowl of your stand mixer, whisk the heavy cream on high speed until soft peaks start to form, continue whisking on high while slowly adding 2 tbsp. powdered sugar, whisk until stiff peaks, set aside into a shallow dish
Into the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium/low until smooth, add in the lemon curd and the rest of the powdered sugar, beat to incorporate. Optional: Beat in a drop of yellow food coloring
In a small bowl, add the water and lemon juice, sprinkle with the gelatin, let sit 2 to 3 minutes, microwave the gelatin for 25 seconds, let cool 2 or 3 minutes, beat the gelatin into the cream cheese mixture on high for just a few seconds
Fold in half of the whipped cream with a spatula, if the lemon mousse is too liquid chill it for about 20 minutes, or else pour into a piping bag fitted with a large round tip and pipe into the cookie cups
Pour the rest of the whipped cream into a piping bag fitted with a star tip and pipe a dollop of whipped cream on top
Keep these cookies into your fridge for a few days, they don’t need to be brought at room temperature before eating
Lemon cheese cake mousse recipe adapted from Oh Sweet Basil
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