Lemon Curd Mousse
Author: Nicole
Ingredients
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese
  • 1 cup lemon curd (see Notes)
  • Garnish with fresh berries
Instructions
  1. Using a stand mixer or handheld mixer, place the heavy cream in a large bowl with the whisk attachment. Beat on medium-high until soft peaks form, about 5 to 7 minutes (time depends on your mixer).
  2. If using a stand mixer, transfer the whipped cream to a separate bowl so you can use the stand mixer bowl again (there’s no need to clean it). If using a hand mixer, keep whipped cream in the bowl and use another large bowl for the next step.
  3. Place the mascarpone and lemon curd in the bowl. Beat on medium speed until thick, about 1 minute.
  4. Using a rubber spatula, carefully fold the whipped cream into the mascarpone-lemon curd mixture.
  5. Divide the mousse between 4 small bowls, cups or Mason jars.
  6. Store in the refrigerator, covered, for up to 2 days.
  7. Garnish with fresh berries before serving.
Notes
* While you can use store bought lemon curd, I highly recommend making it yourself. This recipe is so easy and it’s made in a microwave.
* If you’re traveling with this dessert, use small mason jars (8 ounces) with lids.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemon-curd-mousse/