Description

This lemony dessert is the perfect spring and summer dessert. It's bright like the sun and makes a beautiful presentation when serving. The lemon mousse is fresh, rich and luscious.

Ingredients

• Crust:
• 6 full sheets (3/4 c. crushed graham crackers)
• 2 T.granulated sugar
• 3 T.salted butter, melted
• Mousse:
• 2 1/2 T. freshly squeezed lemon juice
• 1 1/2 T. water
• 1 1/2 t. unflavored gelatin powder
• 1 1/2 c. heavy cream
• 1 c. powdered sugar, divided
• yellow food coloring for tint, if desired
• 12 oz. cream cheese, softened
• 10 oz. jar lemon curd
• sweetened whipped cream, lemon wedges, blueberries and mint for garnish, if desired

Steps

1. In a mixing bowl, whisk together graham cracker crumbs and sugar; pour in melted butter; stir until evenly moistened. Divide mixture among 8 - 10 dessert cups, glass if possible; lightly press into an even layer; set aside.
2. Pour lemon juice and water into a small bowl; sprinkle gelatin powder evenly over top; let rest 5 minutes.
3. In a medium mixing bowl, whip heavy cream in a medium mixing bowl until soft peaks form; add in 1/3 c. powdered sugar; tint with yellow food coloring, if using; whip until stiff but not lumpy peaks form. In a separate large mixing bowl, whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 c. powdered sugar into cream cheese mixture.