Step 1

In a large bowl, beat cream cheese until it is light and fluffy.

Step 2

Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.

Step 3

Gently fold in the whipped topping.

Step 4

IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)

Step 5

Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).

Step 6

When ready to serve, top with remaining whipped topping and lemon wedges.