A few weeks ago I shared a recipe for Lemon Curd. You use one bowl and heat it in the microwave rather than on top of the stove. It’s very easy to prepare and virtually impossible to ruin.

What to do with this wonderful lemon curd? How about a simple mousse? Lemon curd plus whipped cream and whipped mascarpone cheese yields a perfect lemon mousse.

Homemade lemon curd keeps about two weeks in the refrigerator so you can prepare it in advance, or you can make it a few hours before the mousse. You want the lemon curd to be chilled before mixing it with the other ingredients.

This lemon mousse is great topped with fresh berries. While I used raspberries, strawberries, blueberries or blackberries (or an assortment) will pair nicely. 

I served this mousse in small glass bowls when our friends, Mandy and Jeff M came for dinner. The mousse will also travel well in small mason jars (8 ounces). Divide it between the jars, add the lids and place in a small cooler for travel. You can top the mousse with some berries prior to leaving your house or just before serving. 

Feeling fancy, serve a few dollops of this mousse on top of strawberry shortcake instead of the more traditional whipped cream.

While I hope you’ll make my Lemon Curd recipe for this mousse, you can also use store bought lemon curd.

Lemon Curd Mousse

 

Lemon Curd Mousse
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Recipe type: Dessert
Author:
Serves: 4
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.
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