Lemon Mousse Phyllo Cups
 
Makes 30
Ingredients
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon kosher salt
  • ½ cup cold water
  • ¼ teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 egg yolk
  • 1 teaspoon unsalted butter
  • ½ cup heavy whipping cream
  • 2 (1.9-ounce) boxes mini phyllo shells
  • Garnish: lemon zest, mint leaves
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Add ½ cup cold water, and whisk until sugar and cornstarch are dissolved. Add lemon zest, lemon juice, egg yolk, and butter. Whisk constantly over medium heat until mixture boils and thickens, about 6 minutes.
  2. Remove from heat. Transfer custard to a bowl, and press plastic wrap onto custard surface. Refrigerate until cool, about 30 minutes.
  3. In a medium bowl, beat cream with a mixer at high speed until soft peaks form. Add custard, and continue beating until stiff peaks form. Refrigerate for 1 hour.
  4. Spoon lemon mousse into a pastry bag fitted with a medium round tip. Pipe into phyllo shells. Garnish with lemon zest and mint leaves, if desired.
Recipe by Victoria at https://victoriamag.com/lemon-mousse-phyllo-cups-recipe/