The end of winter means that it’s time to leave behind the heavy, rich desserts of the season and make way for light, bright desserts of spring and summer.
Actually, I have no intention of leaving behind those heavy and rich winter desserts(love you guys!) but I am excited for all the warm weather flavors to make their way in.
Like this lemon curd mousse. Doesn’t it just scream SPRING!!? It’s light, it’s airy, it’s sweet, it’s tangy. The creamy lemon mousse is made even more delicious by sitting on top of a layer of bright yellow lemon curd. Berries go oh so well on top of the whipped cream that caps the dessert. I used blueberries, but any berry would be great.
This is a great ‘make ahead’ dessert. The lemon curd can even be made days ahead of time. Stay tuned for another fun dessert using this mousse!
- 1¼ C. Sugar
- 2 t. Cornstarch
- 2 large Eggs
- 2 large Egg Yolks
- ½ C. Fresh Lemon Juice
- 6 T. Butter, cut into cubes
- ½ pint Heavy Whipping Cream
- 6 T. Blueberries
- Mint leaves, for garnish
- Place the sugar and the cornstarch in a large saucepan and whisk together.
- Add the 2 eggs and 2 egg yolks to the sugar and whisk well.
- Add the lemon juice to the mixture and blend well.
- Add the cubed butter to the mixture and place over medium heat. Whisk constantly until the butter has melted and the mixture thickens and boils, about 10 minutes.
- Remove from heat and transfer to a medium bowl.
- Press plastic wrap into the top of the curd to prevent a skin from forming. Chill until cold( at least 2-3 hours).
- Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping.
- Gently fold ½ of the chilled lemon curd into the whipped cream. Place mousse in a piping bag.
- Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom of each dish.
- Pipe the lemon mousse on top of the lemon curd, dividing evenly amount each dish.
- Top each dish of mousse with about 1 T. of the reserved whipped cream.
- Place about 1 T. of blueberries on top of each whipped cream dollop.
- Garnish each dish with a mint leaf.
- Serve chilled.
Your photography is always so gorgeous! And what a perfect little dessert. I bet the flavor of having a bite with a little bit of the curd and the mousse together is just amazing! YUM! = )
Thank you so much Crystal! The curd and mousse are really good together =)
This looks and sounds amazing! Love a good lemon curd dessert 🙂
Thank you Jessica!
This mousse looks beautifully light and perfect for spring!
Thank you Rochelle!
It looks fantastic and light! Makes the perfect dessert
Thank you! It is a great spring time treat for sure =)
This looks so yummy and perfect for Spring!
Thank you Jordan!
This looks so, soooo good Kayley. I may have to make this. I love everything about it. So fresh.
Thank You Marni! I definitely recommend making it 😉
This looks like such a delicious and decadent idea! I can only imagine how delicious this would be…especially since I LOVE lemon curd.
Thanks Jessica! They are pretty yummy! 😉
I LOVE lemon-y goodness for Easter desserts, so I made this to finish off my Easter dinner yesterday… served up in martini glasses & topped each with a couple of blackberries (they looked so good at the market). Sublime!
I bet it looked fabulous in those martini glasses! I’m so glad you liked it!
I’ve made this twice in the past week! What a wonderful little dessert! 🙂 It has more than earned a permanent spot in my repertoire. The second time around, I made a lime curd instead of the lemon, which was even more delightful.
Both times, I started making this just a little too late. I put the curd in a 13×9 glass pan to speed the cooling process. 40 minutes in the freezer, followed by 15-20 minutes in the fridge set the curd wonderfully, and in a fraction of the time.
I must note that the cornstarch seems to be an extraneous ingredient. It thickened the curd too quickly, and left behind an undercooked-starch flavor, and an ever-so-slightly grainy texture. I left it out when I tried the lime, and it only took the curd an extra few minutes to reach the proper consistency. (If you coat the back of a spoon with the thickened curd, you should be able to draw a trail through the middle with your finger. The remaining curd will not bleed in to fill the gap.)
Hi , dying to try your lemon curd mousse , but I don’t know what measurements are , ie 1and a quarter C. of sugar ,what would that be in ounces or grams or the 2T of cornstarch .? Thanking you in advance . Anne
Hi Anne! I don’t cook much with grams, but here is a link to a website that can help you make those conversions =)
http://www.onlineconversion.com/weight_volume_cooking.htm
Question on the measurements as well, is your T for teaspoons or tablespoons. I am used to seeing tsp or tbsp. Thanks
T for tablespoon and t for teaspoon =)
Tbsp. = tablespoon
tsp = teaspoon
I made this recipe today and it turned out great! It’s so easy to make and makes you look like a pro! Delicious! And you have an awesome site with amazing pictures. Anybody on a diet would better not watch this! :))
Thank you so much, Claudia! I’m glad you like the mousse and the site! It always makes my day to hear that =)
Wow, this looks incredible. You mentioned you can make the curd days ahead of time. How about the entire dessert? How long does the entire thing last in the refrigerator?
Thanks Lauren! The finished mousse should last 4-5 days in the refrigerator =)
I tried and it is absolutely amazing. Thank You!
Hi. I made this recipe now and the curd got slightly caught at the bottom of the pot. Has this happened to anyone?
Hi there, am just about to make the mouse for a dinner party and I am in the UK and am unsure what the measurements of 1T and 1/2 C are. Am guessing they are tablespoons and cup, is this correct?
Hi Julie, you’ve got it right! Hope you like it!
Hi…a friend made this for our book club, and it was absolutely delicious! We’re going on a weekend retreat with some friends, and I am wondering how this would be if I made it a day ahead………and if so, should I go ahead and put it in the individual glasses or wait until the following day…
Any suggestions would be appreciated…thanks!
Hi Nancy! I think you could make this a day ahead and it would be alright. I would pipe it into individual glasses since it may be harder to manipulate one the mousse is set =)
What a wonderful dessert! In the midst of all the heavy foods during the holidays, this recipe looks so light and refreshing!
One of the best desserts I have made. Easy and oh so delicious. Made it for my book club and am still being told how much everyone enjoyed it. Also great that it can be prepared ahead – a real winner.
I want to make this using some lemon curd I have already made, but don’t know how much curd your recipe makes. How much should I fold into the cream.
Hello, it seems so good. Want to try it but i dont unsterdand whats “T” “C” in mesurement. .sorry. could u explain me
tablespoon and cup =)
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This was an absolutely wonderful dessert! We served it after a heavy cheese fondue entree and butter lettuce salad, so the lemony-ness and freshness of the flavors was perfect. And—we served this in December (who needs to wait until spring?!)
This is one of the best desserts I’ve ever made and it’s really easy. Absolutely delicious and I served it as dessert after a cheese fondue….Perfect!! The presentation is a real eye catcher too!
Really want to try this Lemmon mouse but im unsure of measurements please
What is C and T ?
cup and tablespoon =)
Hello. Can you put this mousse in a mold? And if you can, will it be frozen or soft?