Strawberry Lemon Mousse Tartlets

Sheri Mullins


I ran across this recipe when needing something for a fast dessert for my bunco group.


★★★★★ 1 vote

20 Min
2 Hr


  • 9
    graham cracker crust tartlet shells
  • 1-1/2 c
    strawberry gelato or sherbet
  • 8 oz
    cream cheese, softened
  • 1 can(s)
    sweetened condensed milk (14 oz)
  • 7 Tbsp
    lemon juice, freshly squeezed

How to Make Strawberry Lemon Mousse Tartlets


  1. Place tartlet shells on work surface. Soften the gelato by letting it stand at room temperature for 10-15 minutes. Stir the gelato until it's workable and soft
  2. Carefully spoon the gelato into the pie crusts, spreading to form a shell. Be gentle, because the crusts are delicate. Freeze for 30-40 minutes
  3. Meanwhile, beat cream cheese until softened. Gradually beat in sweetened condensed milk until very smooth. Slowly beat in the lemon juice. Mixture will thicken.
  4. Spoon the lemon filling into the gelato-lined tartlet shells. Freeze until firm, 2-3 hours. Store in freezer. Remove from fridge 10 minutes before serving

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About Strawberry Lemon Mousse Tartlets

Other Tag: Quick & Easy

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