This recipe yields a velvety, stable mousse that perfectly balances sweet and tart.

Ingredients

  • 1 cup Heavy whipping cream (chilled)

  • 1/2 cup Lemon curd (store-bought or homemade)

  • 2 tbsp Powdered sugar (adjust to taste)

  • 1 tsp Fresh lemon zest (plus extra for garnish)

  • Optional: Fresh whipped cream and a lemon slice for topping.

Instructions

  1. Chill Your Tools: For the fluffiest results, place your mixing bowl and whisk attachment in the freezer for about 10 minutes before starting.

  2. Whip the Cream: Pour the chilled heavy cream into your cold bowl. Add the powdered sugar and whip on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter!

  3. Prepare the Lemon Base: In a separate medium bowl, give your lemon curd a quick stir to loosen it up. Stir in the fresh lemon zest to brighten the flavor.

  4. The Gentle Fold: This is the most important step. Add about a third of your whipped cream to the lemon curd and stir gently to lighten the mixture. Then, add the remaining whipped cream and fold it in using a spatula. Use a slow, circular motion to keep the air in the mousse.

  5. Chill and Set: Spoon the mousse into individual serving glasses or one large bowl. Refrigerate for at least 2 hours (or overnight) to allow the texture to set firmly.

  6. Garnish: Just before serving, top with an extra dollop of whipped cream, a sprinkle of zest, and a fresh lemon slice as seen in the video.

Quick Tips

  • For Extra Stability: If you want it even firmer, you can fold in 4 oz of softened cream cheese before adding the whipped cream.

  • Zest First: Always zest your lemons before juicing or slicing them—it’s much easier!