Lemon Velvet Dessert Recipe

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Lemon Velvet Dessert Recipe
Lemon Velvet Dessert Recipe photo by Taste of Home
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Lemon Velvet Dessert Recipe

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Publisher Photo
The first time I whipped up this light and lemony mousse, everyone oohed and aahed. But no one believed me when I told them how simple it was to make. —Maria Barnet, Wilmington, Delaware
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 1 cup heavy whipping cream, whipped
  • 1 teaspoon grated lemon peel

Directions

In a small bowl, beat cream cheese and lemon curd until smooth; set aside.
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
Beat gelatin into cream cheese mixture. Fold in whipped cream and lemon peel. Pour into eight dessert cups. Cover and refrigerate for 1 hour or until firm. Yield: 8 servings.
Originally published as Lemon Velvet Dessert in Country Woman February/March 2009, p26

Nutritional Facts

1/2 cup: 224 calories, 16g fat (10g saturated fat), 67mg cholesterol, 106mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 3g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 1 cup heavy whipping cream, whipped
  • 1 teaspoon grated lemon peel
  1. In a small bowl, beat cream cheese and lemon curd until smooth; set aside.
  2. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
  3. Beat gelatin into cream cheese mixture. Fold in whipped cream and lemon peel. Pour into eight dessert cups. Cover and refrigerate for 1 hour or until firm. Yield: 8 servings.
Originally published as Lemon Velvet Dessert in Country Woman February/March 2009, p26

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MY REVIEW
Vallet User ID: 6618542 87572
Reviewed May. 29, 2012

"Not a strong lemon flavor at all, and it is thick in the mouth and hard to swallow, (too much cream and cream cheese) even though I made the portions smaller (recipe yeilded 11 little cups instead of 8) some guests left part of it and I couldnt eat more than half of mine. I was dissapointed."

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