If you’re looking for a light, easy, and elegant make-ahead dessert for summer, this lemon mousse with fresh berries might just be what you’re looking for!
If you’ve been following my blog at all, you may know I’m quite fond of lemon. I can’t get enough.
It’s my go-to flavor for pastas, salad dressings, broccoli salad, chicken salad, and other savory dishes, but I also like it in sweets – especially when it involves lemon curd. There’s just something irresistible about that silky, buttery, tangy spread that makes you want to just shove your face into the jar and eat the whole thing. Or is that just me?
This lemon mousse recipe is the next best thing. Or the next better thing, because it ALSO involves copious amounts of freshly whipped cream and fresh berries! Don’t worry, you still get to spoon some of the lemon curd directly into your mouth.
If you use prepared lemon curd, this recipe only uses three ingredients: cream, powdered sugar, and lemon curd. If you make your own (which I highly recommend, since it’s so easy!!), it only adds a couple more ingredients – eggs, butter, sugar, and lemons. And once your lemon curd is made, the rest of the dessert only takes about ten minutes to throw together.
Want even more great ideas on how to use lemon curd? Check out this collection of delicious uses for lemon curd!
This recipe also includes a fabulous hack in which you basically get three components for the price of two!
You make your lemon curd, you make your whipped cream, and you set aside some of each to use on their own. Then you fold together the rest of the lemon curd with the rest of the whipped cream, and voila! Now you have ingredients for a three-layered dessert.
Lemon curd, lemon mousse, and finally whipped cream layered in a glass makes for an elegant dessert with a beautiful ombre effect and a variety of textures.
If you’re looking for a light, easy, and elegant make-ahead dessert for summer, this lemon mousse might just be what you’re looking for! You can make this a day ahead and then just whip it out of the fridge when it’s time for a little sweetness at the end of your meal.
It’s great for company too, since everyone gets their own little individual serving. And it’s all done in advance so you don’t have to slave away in the kitchen while your guests are over!
So when it’s hot out and you don’t want a rich or heavy dessert, take advantage of this light, airy, and tangy lemon mousse instead!
- 1 1/3 cup whipping cream
- 1/4 cup powdered sugar
- 1 recipe lemon curd or 12 oz. storebought lemon curd
- Fresh blackberries and/or blueberries optional
For the lemon curd
- 3/4 cup white granulated sugar
- 1/2 cup fresh lemon juice about 2 large lemons
- 1 tbsp lemon zest or however much you get from your lemons
- 2 large eggs
- 2 egg yolks
- 1/2 cup butter cut into small pieces
If making your own lemon curd
- Prepare in advance: Follow the instructions to make Easy Lemon Curd at least 3 hours before moving onto the next step to give the curd enough time to set and thicken in the refrigerator.
For the lemon mousse
- Start whipping cream on medium speed in a stand mixer or with a hand mixer. Slowly add powdered sugar. Remove when stiff peaks form.
- Set aside 3/4 cup of whipped cream for later. Fold in 3/4 cup lemon curd to the remaining whipped cream. You should have 3/4 cup of curd left over.
- Divide set-aside lemon curd between five glasses. Use something you can see through so you can see the layers - a lowball glass, wine glass, or champagne glass will work well. Spoon mousse into a piping bag, if desired, and pipe evenly on top of the lemon curd.
- Add a dollop of whipped cream (2-3 tbsp) to the top of each (again, piped with a decorative tip if desired).
- Refrigerate until ready to serve. Top with fresh berries just before serving (optional).