Lemon Pie Mousse Cups

Instructions

1. In a medium skillet over medium heat, melt butter. Stir in crushed wafers; cook until fragrant and toasted, about ten minutes.
2. In a medium bowl, whisk together 1/2 cup heavy cream, 1 pinch salt and 1 tablespoon powdered sugar until soft peaks form, about one minute.
3. In another medium bowl, stir together 2 teaspoons lemon zest, 1 tablespoon lemon juice, 1/2 cup lemon curd, 2 tablespoons powdered sugar and remaining salt. Whisk in remaining heavy cream until stiff peaks form like a mousse, about two minutes.
4. Divide crushed wafers evenly among four glasses. Into each glass, layer 1/4 cup mousse mixture, then 1 tablespoon jarred lemon curd, then remaining mousse. Top with whipped cream and sprinkle with remaining zest. Refrigerate, covered, at least four hours or up to two days.