Lemon Mousse Fillo Cups

Tea Time July/Aug 2011

1/4 cup sugar
1 T corn starch
1/8 tsp kosher salt
1/2 cup cold water
1/4 tsp lemon zest
2 T lemon juice
1 large egg yolk
1 tsp unsalted butter
1/2 cup heavy whipping cream
2 - 1.9oz boxes of mini fillo shells
garnish w/ lemon zest and mint

In medium saucepan whisk sugar, cornstarch, salt
Add water, and whisk until sugar and cornstarch are dissolved.
Add lemon zest, juice and egg yolk, and butter
Whisk constantly over medium heat until mixture boils and thickens - approx. 6 min
Remove from heat
Transfer custard to bowl and press plastic wrap onto custard surface, refrigerate until cool
In medium bowl, beat cream at high speed and soft peaks form
Add custard and beat until stiff peaks form
Refrigerate 1 hour
Spoon lemon mousse into pastry bag fitted w/ medium round tip
Pipe into fillo shells
Garnish w/ lemon zest and mint