- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Total Time: 1 hour 45 minutes
- Yield: 30 pieces
INGREDIENTS
For the Candied Lemon Slices
- 1 cup sugar
- ½ cup water
- 2 lemons sliced into ¼ inch slices
For the Lemon Mousse
- ¾ cup lemon curd
- ½ cup mascarpone cheese
- 1 tablespoon limoncello
- ¼ teaspoon lemon extract
- ¼ cup heavy cream
- 2 boxes Athens brand Mini Fillo Shells (total 30 cups)
INSTRUCTIONS
- Heat sugar and water to boiling. Add lemon slices, reduce to a simmer and cook 30 minutes. Dry for one hour on a rack covered with wax or parchment paper. Cut each slice into quarters and set aside.
- In a medium bowl, place lemon curd, mascarpone, limoncello and lemon extract. Mix with a whisk until fully combined.
- In a separate bowl, beat cream to stiff peaks and fold into the lemon mixture.
- Place filling into a pastry bag fitted with a star tip and pipe evenly into the mini fillo shells.
- Top each with a candied lemon slice and serve.
source familyfeast
