Description
A refreshing and delightful dessert combining lemon curd and creamy cheesecake mousse, served in individual cups for a light treat.
Ingredients
- 120 ml lemon juice
- 100 g sugar
- 3 large eggs
- 120 g unsalted butter, cubed
- 250 g graham crackers (such as Arnott’s Nice Plain Biscuits)
- 30 g unsalted butter, melted
- 500 g cream cheese
- 75 g superfine sugar
- 120 ml lemon curd
- 600 ml heavy cream
Instructions
- Make the lemon curd: In a saucepan, combine lemon juice and sugar over medium heat until dissolved. Add eggs, whisking constantly until thickened. Remove from heat and stir in butter until smooth. Cool.
- Prepare the crumb base: Crush graham crackers until fine. Mix with melted butter and press into the bottom of serving cups.
- Make the lemon cheesecake mousse: Beat cream cheese until smooth. Gradually add superfine sugar and lemon curd, mixing well. Whip the heavy cream until soft peaks form and fold into the cream cheese mixture.
- Assembly: Spoon the cheesecake mousse over the crumb base in each cup. Drizzle with more lemon curd. Chill in the refrigerator for at least two hours.
Notes
Use fresh lemons for the best flavor. Chilling the dessert is essential for flavor melding and proper texture. Store leftovers in an airtight container for up to three days.
