1recipelemon curd or 12 oz. storebought lemon curd
Fresh blackberries and/or blueberriesoptional
For the lemon curd
3/4cupwhite granulated sugar
1/2cupfresh lemon juiceabout 2 large lemons
1tbsplemon zestor however much you get from your lemons
1/2cupbuttercut 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).