Lemon Curd Mousse!

Simple two ingredient lemon curd mousse with any decorations you fancy – whipped cream, blueberries, and more!

Lemon curd

So the other week I made what seemed an endless amount of my homemade lemon curd, and suddenly realised I had a lot to use up. I’d already given jars to my parents and my brother, baked with it several times, and still had plenty left sitting in the fridge staring at me.

It does last a few weeks when stored properly, but I am forever reorganising my fridge because I somehow run out of space. Lemon curd is one of those things that’s far too easy to over-make because the recipe is so simple and satisfying. Before you know it, you’ve made a giant batch.

I use it in everything… cakes, biscuits, sandwiching sponges together, even folding it through trifles. It’s so easy to spoon into literally anything that needs a sweet, citrusy hit. Honestly, I probably need to show some restraint… but where’s the fun in that?

Inspiration

The inspiration came from when I used some of the curd in the middle of my lemon & elderflower cake recently and it was incredible. The sharpness of the lemon against the soft sponge was perfect, but I wanted to create something that felt more like a proper dessert. With summer creeping in, I know people don’t always want to switch the oven on. Unless you’re hardcore and baking regardless of the temperature, quick no-bake desserts become very appealing.

I took inspiration from my no-bake lemon cheesecakes and decided to make something individual and ridiculously easy. Lemon mousse seemed like the obvious option, but I didn’t want to get into eggs or gelatine or anything technical. So I stripped it right back. Two ingredients. The homemade lemon curd and double cream. That’s it. EASY.

Simple recipe

I know some people might look at this and think it’s almost too simple, but that’s kind of the point. Sometimes you don’t want a complicated method or a long ingredient list you just want something sweet, impressive-looking, and ready in minutes.

There really isn’t much that can go wrong here. You whisk the cream and lemon curd together until thick and mousse-like, and that’s pretty much it. It thickens beautifully and holds its shape once chilled. The only real danger is over-whipping. If you go too far, it can stiffen too much and edge towards lemon butter territory, which isn’t the aim. You’re looking for soft peaks thick enough to pipe or spoon into glasses, but still smooth and light.

Serve

I dressed mine up a little by adding whipped cream on top, a drizzle of lemon curd, fresh blueberries, and a scattering of sprinkles. Technically those extras aren’t part of the mousse itself, so it still absolutely counts as a two-ingredient recipe.

This mousse is incredibly adaptable. You can keep it minimalist and elegant in small glasses, go full dessert-table drama with lots of toppings, or even serve it in little shot glasses for mini treats. The last time I made this was for a dinner party with friends, and it was the perfect ending to a rich meal. Light, refreshing, and just sweet enough without feeling heavy, exactly what you want after a big main course.

Tips & tricks

• Often I use my delicious homemade lemon curd for this, which I would highly recommend, but you can use any supermarket one. 
• I do recommend the more expensive supermarket ones however, as the cheaper ones tend to taste a little odd!
• If you want it a bit sweeter and less tart, you can add in 100g of icing sugar to the mix and whip that in. 
• These will last in the fridge for 3 days once made.
• You can make these into shot glass sizes if you wish for mini desserts, and you can half the recipe if needed so you don’t have too many!

Lemon Curd Mousse!

Simple two ingredient lemon curd mousse with any decorations you fancy - whipped cream, blueberries, and more!

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Category: Dessert

Type: Mousse

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Setting Time: 1 hour hour

Total Time: 15 minutes minutes

Servings: 10 Mousses

Author: Jane's Patisserie

Ingredients

Lemon Curd Mousse

• 200 g lemon curd
• 600 ml double cream

Optional Decoration

• 150 ml double cream (whipped with 2 tbsp icing sugar)
• 100 g blueberries
• 100 g lemon curd
• lemon zest
• sprinkles

Grams - Ounces

Instructions

• In a large bowl, add your lemon curd and double cream.
• Preferably with an electric whisk, whisk the two together to soft peaks.
• Pipe/pour/spoon into your ramekins/glasses/pots and chill for at least an hour to set.
• Decorate how you please! I used 150ml double cream whipped up on top, with some fresh blueberries and some sprinkles to decorate. 

Notes

• I used my delicious homemade lemon curd for this, which I would highly recommend, but you can use any supermarket one. 
• I do recommend the more expensive supermarket ones however, as the cheaper ones tend to taste a little odd!
• If you want it a bit sweeter and less tart, you can add in 100g of icing sugar to the mix and whip that in. 
• These will last in the fridge for 3 days once made.
• You can make these into shot glass sizes if you wish for mini desserts, and you can half the recipe if needed so you don't have too many!

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