Creamy Lemon Mousse with Lemon Curd

If sunshine could be spooned into a dessert dish, this would be it. Light, silky, and bursting with bright citrus flavor, this Creamy Lemon Mousse with Lemon Curd is the kind of treat that feels luxurious but is surprisingly simple to make. The lemon curd adds that irresistible sweet-tart zing, while the mousse is cloud-like and creamy. Topped with a handful of fresh berries, it’s a dessert that’s elegant enough for dinner parties yet easy enough to whip up on a weekday just because.

Close your eyes and picture this: a spoon sinking into fluffy mousse, the tang of lemon hitting your tongue, then mellowing into velvety creaminess. Add the pop of fresh berries on top? Pure bliss. Trust me, you’re going to love this one.

Recipe Origin

Lemon mousse has French roots, with “mousse” literally meaning “foam.” It’s all about that light, airy texture, achieved by whipping cream and folding it into a flavorful base. Pairing it with lemon curd is a little twist—it intensifies the citrus flavor and gives a gorgeous layered effect, making this dessert both refreshing and indulgent.

Kitchen Tools You’ll Need

• Saucepan
• Whisk
• Heatproof bowl
• Hand or stand mixer
• Rubber spatula
• Mixing bowls
• Dessert glasses or ramekins for serving

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Ingredients in Creamy Lemon Mousse with Lemon Curd

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Eggs + Egg Yolks

These create the rich, silky base for the lemon curd. They help thicken the mixture into that luscious texture.

Sugar

Balances the tartness of the lemons while giving structure to both the curd and the mousse.

Lemon Juice

Freshly squeezed juice from 5–6 lemons makes all the difference. It delivers that bright, tangy flavor that’s the heart of this dessert.

Butter

Adds a touch of richness and helps give the lemon curd a glossy, smooth finish.

Heavy Cream

The secret to mousse’s dreamy lightness. When whipped, it transforms into airy folds that balance the tangy curd.

Berries

A colorful, juicy topping that adds freshness and a little sweetness to every bite.

Sugar (for berries)

Just a sprinkle helps macerate the berries, drawing out their juices and making them extra luscious.

Instructions

Let’s bring this bright, creamy dessert together:

Make the Lemon Curd

In a saucepan, whisk together eggs, yolks, sugar, and lemon juice. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in butter until smooth. Let cool completely before using.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Don’t overbeat—it should be fluffy but not stiff.

Fold It Together

Once the curd is cooled, gently fold half of it into the whipped cream. The key is to fold, not stir, so the mousse stays airy. Reserve the other half of the curd for layering.

Assemble the Dessert

Spoon a layer of mousse into serving glasses, then add a swirl of lemon curd. Repeat until glasses are filled, finishing with mousse on top.

Prepare the Berries

Toss berries with a little sugar and let them sit for 5–10 minutes until they release their juices. Spoon them over each mousse cup as a fresh, colorful topping.

Serve and Enjoy

Chill the mousse for at least an hour before serving to let the flavors meld. When ready, dig in and savor that silky, citrusy perfection.

Nutrition Facts

Servings: 6–8
Calories per serving: ~300–350 (depending on portion size and berry topping)

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

How to Serve Creamy Lemon Mousse with Lemon Curd

• With Berries on Top: Fresh raspberries, blueberries, or blackberries are especially delicious.
• Fancy Garnish: Add a sprig of mint, a lemon twist, or a dusting of powdered sugar.
• Parfait Style: Layer mousse, curd, crushed cookies (like shortbread), and berries for a stunning parfait.
• With Biscuits: Serve with butter cookies or biscotti for dipping.
• As a Dessert Bar Star: Portion into small cups for parties—it’s perfect for a dessert buffet.

Make-Ahead and Storage Tips

• Make lemon curd up to 3 days in advance and store it in the fridge.
• Fully assembled mousse cups can be chilled for up to 2 days.
• Add berries just before serving to keep them fresh and vibrant.
• Not freezer-friendly (the cream can separate).

Variations to Try

• Coconut Lemon Mousse: Fold in a little coconut cream for a tropical twist.
• Berry Swirl Mousse: Blend a handful of raspberries into half the curd for a pink berry layer.
• Lemon-Lavender: Infuse the cream with dried lavender before whipping for a floral note.
• Chocolate Lemon Mousse: Add a layer of white chocolate ganache for a decadent contrast.
• Mini Tart Cups: Spoon the mousse into baked tart shells instead of glasses.

Chef’s Pro Tips

• Use fresh lemon juice, not bottled—flavor matters here.
• Whip cream in a chilled bowl for fluffier peaks.
• Strain lemon curd through a sieve after cooking for extra smoothness.
• Gently fold mousse—don’t stir, or you’ll lose the airy texture.

FAQ Section

Q1: Can I use store-bought lemon curd?
A1: Yes! While homemade is amazing, store-bought works for convenience.

Q2: Can I make this mousse ahead?
A2: Absolutely. Assemble a day in advance and chill until ready to serve.

Q3: Do I need to strain the lemon curd?
A3: It’s optional but recommended for the smoothest texture.

Q4: Can I make it dairy-free?
A4: Yes! Use coconut cream in place of heavy cream and dairy-free butter.

Q5: Can I serve this warm?
A5: No—mousse needs to be chilled for the right texture.

Q6: Can I add zest for more lemon flavor?
A6: Definitely! Lemon zest amps up the citrus kick beautifully.

Q7: How long will it hold its texture?
A7: Best within 48 hours—after that, it may start to lose its airy lightness.

Q8: Can I make individual jars for gifting?
A8: Yes—just seal them and keep chilled until gifting.

Q9: Can I freeze leftover lemon curd?
A9: Yes, lemon curd alone freezes well for up to 3 months.

Q10: What if I don’t have fresh berries?
A10: Frozen berries can work if thawed and drained, or substitute with candied lemon slices.

Conclusion

This Creamy Lemon Mousse with Lemon Curd is the kind of dessert that feels like a little ray of sunshine on your spoon. Tangy, silky, and indulgent yet refreshing, it’s perfect for spring and summer gatherings—or anytime you want to treat yourself. Elegant enough for guests, easy enough for weeknights, and endlessly customizable.

So grab those lemons and whip this up—you’ll be amazed at how something so simple can taste so luxurious.

Watch this creamy lemon mousse come together in minutes: