A lightened-up version of lemon curd mousse with poppyseeds served inside a baked sugar cookie cup. This dessert is light, refreshing, and delicious!
Light, refreshing, citrus. And poppyseeds. All inside a delicious little sugar cookie cup.
Plus these take less than thirty minutes to make. They are super simple and the perfect dessert to bring to a brunch. Or to make for your mom for Mother’s day, or to bring to a baby shower, or a wedding shower, or to just make just because they are awesome. And you deserve some awesome dessert in your life.
It all starts with a lemon curd. This is the not so lightened-up part. Oh, and neither is the sugar cookie part. Those are both pretty sugar-filled and dessert appropriate.
The thing that makes these light is using light whipped topping (like Cool Whip) to make the curd into a mousse. Literally saves you hundreds of calories when comparing it to a typical mousse that is pretty calorie laden and made with heavy whipping cream and sometimes lots of chocolate and butter…
Anyways back to the lemon curd. All of the ingredients basically get mixed together and then stirred over heat in a saucepan. The curd gets stirred constantly for about ten minutes and then gets chilled in the fridge. I would recommend making the curd the night before you want to have these sugar cookie cups. BUT if you are in a pinch you can make the curd and then put it in the freezer for about 10 minutes to quickly chill it down and prepare it to get mixed with the whipped topping.
To keep with the theme of an easy dessert I actually used a Betty Crocker pre-made sugar cookie kit. Basically all that needs to be added is butter and some water. So simple.
But if you have extra time and want to use a homemade sugar cookie recipe, I recommend this one. It’s my favorite and perfect for these cups.
Once the sugar cookies have been baked and cooled, the curd + whipped topping get mixed together and pipped inside and on top of the sugar cookies.
- 4 large eggs
- 1 and 1/2 cups white sugar
- Zest of two lemons ~2 tablespoons zest
- Pinch of salt
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup unsalted butter
- 1/2 teaspoon poppyseeds
- 1 container (8 ounces) frozen whipped topping thawed
- 1 package sugar cookie mix dry + ingredients called for OR this sugar cookie recipe
Preheat the oven to 350 degrees F. Using cookie spray, spray the cavities of a miniature muffin tin and set aside.
Prepare the lemon curd, by combining the sugar, lemon zest, and salt in a food processor. Pulse 15-20 times and then pour into a medium sized bowl.
Add in the butter and using hand mixers, beat until light and creamy.
Beat in the eggs one at a time and then the salt and lemon juice.
Pour the mixture into a medium sized saucepan and place over low heat. Stir constantly for about 10 minutes or until thickened.
Transfer to an airtight container and store in the fridge. I recommend doing this overnight, but if you are in a pinch place the mixture in the freezer for about 10 minutes and it will be ready to get mixed with the whipped topping.
Lightly stir together the chilled lemon curd and the whipped topping.
Transfer into a frosting bag that has been fitted with a star tip.
Follow package directions to make the sugar cookies and then roll in small balls. Place each ball into the muffin tin (the dough ball should fill up the muffin cavity a little over halfway).
Bake for about 6-8 minutes or until lightly browned. Remove from the oven and immediately indent the center using a 1/2 teaspoon measuring spoon.
Allow to cool for 2-3 minutes and then gently remove the cookies and transfer to a wire cooling rack.
Once the cookies are completely cooled, pipe the lemon curd mousse into the cookies.
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