Lemon mousse in a clear glass, pale yellow and creamy, topped with a raspberry, orange slices, and fresh mint on a wooden table

Lemon Mousse with Raspberry Cream

Name: Lemon Mousse with Raspberry Cream
Prep time: 20 min
Yield: 8 servings
Ingredients: 1 pouch Shirriff Lemon Pie Filling; 2 cup boiling water; 0.3 cup cold water; 2 eggs; 2 cup prepared whipped topping; 2 cup prepared whipped topping; 0.5 cup frozen, unsweetened raspberries (thawed)

8 servings

Easy

20 Minutes

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

Ingredients

How to Prepare

Ingredients

Lemon mousse

1 pouch

Shirriff Lemon Pie Filling

2 cup

boiling water

0.3 cup

cold water

eggs

2 cup

prepared whipped topping

Raspberry cream

2 cup

prepared whipped topping

0.5 cup

frozen, unsweetened raspberries (thawed)

How to Prepare:

Prep:

20 min

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.