This Lemon Mousse with Lemon Curd is a light, creamy, and tangy dessert that’s perfect for warm days or elegant dinner parties. With its airy texture and refreshing citrus flavor, it’s an ideal make-ahead treat that can be prepared in advance and stored in the fridge until ready to serve. The mousse is topped with a homemade lemon curd, adding an extra zing to this delightful dessert.

Full Recipe:

Ingredients

For the Lemon Mousse:

1 teaspoon gelatin powder (with 1 tablespoon cold water)
Zest of 1 lemon
3 egg yolks
120 grams (1/2 cup) caster sugar
180 ml (3/4 cup) fresh lemon juice (about 3–4 large lemons)
240 ml (1 cup) heavy or thickened cream

For the Lemon Curd:

60 ml (1/4 cup) fresh lemon juice (about 2 lemons)
Zest of 1 lemon
2 egg yolks
60 grams (1/4 cup) caster sugar
40 grams (approximately 2 tablespoons + 2 teaspoons) unsalted butter, cubed

Directions

Preparing the Lemon Mousse:

In a small bowl, mix the gelatin powder with cold water as per the package instructions. Set aside to bloom.
Zest one lemon into a heatproof mixing bowl. Juice the lemons to obtain 180 ml of juice and place it in a medium saucepan.
Add the egg yolks and caster sugar to the bowl with the lemon zest. Whisk until combined.
Heat the lemon juice in the saucepan until it begins to simmer. Gradually pour the hot juice into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until it thickens slightly (approximately 82°C or 180°F).
Remove from heat and immediately add the bloomed gelatin, stirring until fully dissolved.
Transfer the mixture to a clean bowl, cover with plastic wrap touching the surface, and refrigerate for about 1 hour until cooled.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cooled lemon mixture in 3–4 additions, being careful not to deflate the mixture.
Divide the mousse evenly among serving cups and refrigerate for at least 2 hours to set.

Preparing the Lemon Curd:

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, and caster sugar.
Cook over low heat, whisking constantly for about 5 minutes until the mixture begins to thicken.
Add the cubed butter gradually, whisking until each addition is fully melted and incorporated before adding the next.
Continue to cook and whisk for an additional 5–15 minutes until the curd reaches a temperature of 82°C (180°F) or coats the back of a spoon.
(Optional) Strain the curd through a fine mesh sieve to remove any lumps.
Allow the curd to cool slightly for about 20 minutes.
Once the mousse has set, spoon the cooled lemon curd over each serving.
Refrigerate until ready to serve.

Optional Garnish:

Coconut flakes
Fresh mint leaves

Nutritional Facts (Per Serving)

Calories: 362 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 24 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 7 g
- Trans Fat: 1 g
Cholesterol: 232 mg
Sodium: 25 mg
Potassium: 95 mg
Fiber: 1 g
Sugar: 31 g
Vitamin A: 975 IU
Vitamin C: 18 mg
Calcium: 53 mg
Iron: 1 mg

History and Origins of Lemon Curd and Mousse

Lemon curd is believed to have originated in England in the 19th century, with its primary use being as a spread for scones, bread, and pastries. It was a favorite among the British aristocracy, and over time, it became a staple in many British kitchens. The combination of fresh lemons, eggs, sugar, and butter created a tangy, silky texture that complemented a variety of baked goods.

The origins of mousse, on the other hand, trace back to France, where it was developed in the 18th century. The word “mousse” means “foam” in French, which is reflective of its airy, light texture. Initially, mousse was made with whipped cream or beaten egg whites, creating a fluffy dessert that became widely popular throughout the 19th and 20th centuries. Over time, mousse recipes have evolved to include different flavors, and citrus versions like lemon mousse gained popularity for their refreshing qualities.

The union of lemon curd and lemon mousse brings together two beloved elements: the velvety smoothness of curd and the light, airy texture of mousse. This combination results in a dessert that balances richness with a refreshing tartness, making it the ideal choice for those who enjoy bright, citrus-based desserts.

Why Lemon Mousse with Lemon Curd is the Perfect Dessert

Lemon mousse with lemon curd is the ideal dessert for multiple reasons. First and foremost, it’s the perfect blend of sweet and tangy. While the mousse offers a creamy, sweet base, the lemon curd provides a sharp and tangy contrast that balances the overall flavor. The richness of the mousse complements the acidity of the curd, making each bite a delightful experience.

Secondly, the texture combination of the smooth mousse and velvety curd creates an exciting contrast that adds to the sensory appeal. The mousse is light and fluffy, almost like a cloud, while the curd is dense and silky, providing a more substantial bite. This textural difference enhances the eating experience and adds layers of complexity to what might seem like a simple dessert.

Another reason why lemon mousse with lemon curd is such a great choice is its versatility. It can be served in individual glasses or bowls, making it easy to serve at dinner parties or larger events. It’s also a fantastic dessert for special occasions such as birthdays, holidays, or weddings, where its light and citrus-forward flavor can provide a refreshing conclusion to a multi-course meal.

Perfect Pairings with Lemon Mousse and Lemon Curd

While lemon mousse with lemon curd is delightful on its own, it can be paired with a variety of other foods to create a more rounded dessert experience. Fresh berries, such as strawberries, blueberries, or raspberries, pair beautifully with the tartness of the lemon and add a pop of color to the presentation. These fruits can be used as a garnish or incorporated into the dessert, either mixed into the mousse or served alongside.

For an extra layer of flavor, consider adding a drizzle of honey or a sprinkle of toasted coconut on top of the mousse. The honey brings a floral sweetness that complements the citrus, while the coconut adds a bit of crunch and depth to the dessert.

Lemon mousse with lemon curd can also be served with a selection of light cookies, such as shortbread or almond biscuits. The subtle flavor of these cookies won’t overpower the lemon dessert but will provide a satisfying contrast in texture.

How to Make Lemon Mousse with Lemon Curd

Making lemon mousse with lemon curd may sound complicated, but it’s actually quite straightforward. The recipe can be broken down into two main components: the mousse and the curd.

The mousse requires a few key ingredients, such as gelatin, egg yolks, sugar, and whipped cream, to create a creamy, light base. The lemon juice and zest provide the fresh citrus flavor that makes the mousse so refreshing. Once the gelatin is dissolved and incorporated into the lemon mixture, it’s folded with whipped cream to give it the airy texture that defines mousse.

The lemon curd is made by whisking together lemon juice, zest, egg yolks, and sugar, then cooking the mixture gently over low heat until it thickens into a smooth, silky curd. Butter is added to enhance the richness and create a glossy finish. Once the curd has cooled slightly, it is spooned on top of the set mousse to create the perfect citrus duo.

Tips for Making the Best Lemon Mousse with Lemon Curd

Use fresh lemons: Fresh lemon juice and zest are key to achieving the vibrant, tangy flavor that defines this dessert. Avoid bottled lemon juice, as it can taste artificial and lack the fresh zing that real lemons provide.
Ensure the mousse is fully set: Be patient and allow the mousse to set in the fridge for at least two hours. This will ensure that the texture is light and airy, and the mousse will hold its shape when served.
Strain the curd: For the smoothest texture, strain the lemon curd through a fine mesh sieve to remove any bits of cooked egg or zest that may not have fully incorporated. This will result in a velvety curd that is a joy to eat.
Customize the garnish: While lemon mousse with lemon curd is delicious on its own, you can get creative with the garnish. Fresh berries, mint leaves, or even edible flowers can elevate the presentation and add a pop of color.
Make ahead: This dessert is perfect for making ahead of time. The mousse and curd can be prepared a day or two in advance, which makes it a stress-free dessert option for parties or gatherings.

Conclusion

Lemon Mousse with Lemon Curd is a delectable dessert that offers the perfect balance of creamy sweetness and citrusy tang. Its light, airy texture and vibrant flavor make it a versatile and elegant choice for any occasion. Whether served at a dinner party, holiday gathering, or simply as a refreshing treat, this dessert is sure to impress.

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