Lemon Mousse with Raspberry Cream

Pucker up with this tart and sweet fluffy dream. Topped with a delicious raspberry sauce, you’ll think twice about sharing it.

8 servings

Easy 20 minutes



for this recipe Lemon Mousse with Raspberry Cream

Lemon mousse:

1 pouch Shirriff Lemon Pie Filling
2 cup boiling water
0.3 cup cold water
2 eggs
2 cup prepared whipped topping

Raspberry cream:

2 cup prepared whipped topping
0.5 cup frozen, unsweetened raspberries (thawed)




Cook lemon pie filling with eggs and water according to package directions. Cover surface of pie filling with plastic wrap to prevent a film from forming; refrigerate until cold.


Blend 2 cups (500 mL) of whipped topping into the lemon pie filling; spoon into dessert dishes and chill.


Mash raspberries with fork. Blend into remaining whipped topping. Before serving, spoon raspberry cream on top of lemon mousse.