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Lemon Mousse with Raspberry Cream

8 servings
Easy
20
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
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Ingredients

Lemon mousse
1 pouchShirriff Lemon Pie Filling
2 cupboiling water
0.3 cupcold water
2eggs
2 cupprepared whipped topping
Raspberry cream
2 cupprepared whipped topping
0.5 cupfrozen, unsweetened raspberries (thawed)

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1

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.

2

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

3

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