Description
A light and refreshing Lemon Mousse made with whipped heavy cream and tangy lemon curd, perfect for a delightful dessert that is easy to prepare and refrigerate.
Ingredients
Scale
Main Ingredients
- 2 cups heavy cream (454 g)
- 2 tablespoons confectioner’s sugar (14 g)
- pinch of salt
- 1 cup lemon curd (320 g)
- 1 tablespoon lemon zest (6 g)
Instructions
- Whip the Cream: In a large bowl, add heavy cream, confectioner’s sugar, and a pinch of salt. Using a hand or stand mixer, whip for 3 minutes on medium speed until medium peaks form.
- Fold in Lemon Curd and Zest: Gently fold in the lemon curd and lemon zest until the mixture is evenly incorporated, being careful to keep the mousse light and airy.
- Divide and Chill: Divide the mousse evenly into 8 small dessert glasses, about half a heaping cup per serving. Optionally garnish with a dollop of whipped cream or additional lemon zest for extra flavor and presentation.
- Refrigerate: Refrigerate the mousse for at least 1 hour, up to 24 hours, to allow it to chill and firm up. Serve cold for the best texture and taste.
Notes
- One tablespoon of lemon zest is approximately the zest of one large lemon.
- Do not skip chilling the mousse; chilling firms up the texture and enhances the flavor.
- The mousse is lightly sweetened; adjust sugar based on your preferred sweetness and the lemon curd brand used.
- Store mousse in the refrigerator for 4-5 days, though it is best enjoyed within 1-2 days.
- Garnish ideas include a dollop of whipped cream, extra lemon zest, or a vanilla wafer for added texture and visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 70 mg
