Lemon Delight

Makes 6 servings

This recipe is a mixture of a traditional cheesecake base with a fluffy lemon-flavored filling. A classic Lemon Mousse, while delicious and fresh, takes hours laboring over the stove, stirring various pots. Plus, you need to chill the dish after each step. It’s just not an option for busy bodies. That’s why I created this recipe. It’s still delicious and fresh but cuts the baking time in half.

INGREDIENTS

For the Cookie Base:

2½ cups graham crackers (2 sleeves)
1 tbsp. brown sugar
2½ tbsp. butter, melted

For the Mousse:

½ cup cream cheese, softened
1¾ cups Lemon Curd
1½ cups heavy cream
3 tbsp. fresh lemon juice
1 cup fresh blueberries, to serve

INSTRUCTIONS

1. Preheat oven to 350°F. Line a sheet pan with foil.
2. Crush graham crackers. Place the crumbs into a bowl.
3. Add brown sugar and melted butter and stir the mixture well. Transfer the mixture to the pan and bake for 8–10 minutes, or until golden and crunchy.
4. Let it cool and divide the mixture into 6 ramekins. Press the mixture down.
5. Whisk the cream cheese in a medium-size bowl, until smooth. Add the lemon juice and whisk together until smooth and creamy. Set aside.
6. In a stand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the lemon mixture until just combined.
7. Divide the mousse between the 4 jars/ramekins. Top up with fresh blueberries and serve.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here