Easy Lemon Mousse

iambaker.net

Kimi Holman

12 ounces (340g) cream cheese, softened to room temperature

1 cup (225 g) powdered sugar

1 lemon, juiced (about ¼ cup)

pinch kosher salt

1 cup (238g) whipped topping, plus more for garnish

lemon wedges, for garnish

1 cup finely crushed shortbread cookies, plus more for garnish, optional step

Directions at iambaker.net

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