Don’t be intimidated by the photo of today’s dessert, because these little dessert cups are so easy to make! As long as you have lemon curd and wonton wrappers, the preparation will take no time.
I’ve made a lot of jars of Meyer lemon curd over the last few days and I used one of them to create this dessert. I folded in a bit of sweetened whipped cream so the mousse was light and airy and used it to fill the shaped and baked wonton cups. A topping of my citron confit and a dash of powdered sugar made the cutest garnish that also acted as a reminder of the flavors of this elegant dessert.
1. Info for Meyer Lemon Mousse in Wonton Cups
- Cook Time: 40 mins
- Total Time: 1 hr 20 mins
- Servings: 18
- Calories: 166kcal
2. Ingredients for Meyer Lemon Mousse in Wonton Cups
- 18 sheets homemade wonton wrappers
- 3 tablespoons unsalted butter, melted
- 1 (½-pint) jar homemade Meyer lemon curd
- ⅛ teaspoon salt
- ½ cup powdered sugar, to taste
- 1½ cups heavy whipping cream, cold
- ½ citron confit (or your favorite dried fruit), finely diced
- fresh mint leaves, for garnish
- Preheat the oven to 375°F.
- Cut the wonton sheets into 2¾”-squares, if necessary. Brush both sides with butter. Place each sheet in a (2.75-ounce) greased ramekin (or muffin tin). Gently press to mold the wonton wrapper into the shape of the ramekin.
- Place the ramekins on a baking tray. Bake for about 8 minutes until golden and crisp. They should be hard like a cracker. Remove from the oven and let cool until firm.
- Using a hand-held mixer, whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add salt, then increase the speed of the mixer and whisk for 3 minutes. Add the powdered sugar. Mix until combined.
- Add 2 tablespoons of whipped cream to the lemon curd. Mix well using a spatula, then gently fold in the rest of the whipped cream in stages. Make sure the color is uniform.
- You can assemble this dessert as it pleases you. Place the lemon mousse filling in a piping bag. Pipe or spoon into the edible dessert cups. Decorate with ¼ teaspoon citron confit.
- Garnish with fresh mint leaves and a dusting of powder sugar using a fine-mesh strainer.
- Serve warm with a hot cup of tea.
- Bon appétit!