Are you a lemon person? I feel like in life there are those who like the tangy punch of lemony recipes and then there are those who don't. Me, you might ask? I love lemon flavored anything. From Chicken Limone to Shrimp Scampi to divine lemony desserts. I'll take them all. In the latter, it's the marriage of sweet and sour that creates this harmonious bite of heaven. Lemon cakes, cookies, mousse, cheesecake and so on. I love them all!
Even lemonade and simple warm lemon water with a pinch of salt and black pepper is so refreshing especially during the summer months here in the northeast part of America. And yes, I did say black pepper. The addition of black pepper comes from my Indian culture. Mixing club soda, lemon juice, salt & black pepper is a popular beverage used to assist in digestion. Lemons are refreshing, vibrant and has so many health benefits. However, I'll save that for another post. But for this one, I'll give you a recipe that is so fresh and lemony that your friends and family will keep you asking for more. But first let's get some Frequently Asked Questions out of the way:
What type of container should I use for the Mousse Tarts?
When I used to bake desserts for clients, my number one seller was anything served in a little jar. It is my absolute favorite way to present a layered dessert because it's easy to travel with and adds a rustic, elegant touch to any dessert bar. I use 4 oz Mason Jars that I purchase from Walmart. But you can use anything including store bought graham cracker pie shells. While I do make my own graham cracker crust, there is absolutely nothing wrong with buying a store bought shell. No judgement here! See picture below of a store bought pie crust example.
What are some ways to garnish the Mousse Tarts?
As you can see with my pictures, I do keep it simple. For the jars, I sprinkled crushed graham crackers, a candied lemon slice and a small sprig of rosemary. You could also use mint--the herbs are purely for color and aesthetics. For small tart shells, sprinkle with graham crackers and a candied lemon slice and top with a small sprig of rosemary or mint. For large pie crusts: layer with cool whip and rim the edges with candied lemon slices. You can also add crushed graham crackers and toffee bits for added crunch.
Do you have a recipe for these Candied Lemons you keep mentioning?
Why yes I do! Click here to go to that recipe: Candied Lemons
I'm vegetarian, does this contain Gelatin?
No it does not. Actually, I barely use gelatin myself. In fact, the last time I used it was when I was in culinary school over six years ago. This is not a traditional mousse so I had a hard time coming up with a name. It started with a No Bake Lemon Cheesecake but it's not as dense as a cheesecake can be. I also tossed the name Lemon Tarts but it's not really a cooked curd or custard. So I settled on Lemon Mousse Tarts. I think it suits the smooth, fluffy texture you would associate with mousses. And there you have it!
Now one word of caution: This recipe certainly packs a whole lot of lemon flavor. I mean after all it is a "Lemon Mousse Tart" But you can cut back on some of the lemon juice if you want a more subtle taste. Option provided in the recipe.
Now let's get this mousse started...
Ingredients:
16 oz Softened Cream Cheese
14 oz Sweetened Condensed Milk
2/3 Cup of Lemon Juice (Reduce to 1/2 to cut Lemony flavor)
1/2 Tablespoon Lemon Zest
2 Tablespoon Sugar
Method:
Put graham cracker crust on bottom of 4 oz mason jars (About 1 1/2 Tablespoon per jar). Set aside. You can also use store bought graham cracker crust or small tart pans.
Combine Cream Cheese, Condensed Milk, Lemon Juice, Zest & Sugar in a mixing bowl.
Using either a hand or stand mixer, mix on med-high about 3-5 minutes. Mousse is done when there are no more lumps and mixture looks smooth.
Spoon mousse into your container and chill for 2 hours prior to serving.
I garnished mine with some crumbled graham crackers, a Candied Lemon slice and a mint or rosemary sprig.
I hope you enjoy this recipe. I love feedback and comments so be sure to leave me a little note. Follow me on Instagram for more real time updates on my cooking, baking and DIY adventures. IG Handle: teenas_table_
And remember: There's always room for one more on Teena's Table!
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