As we are transitioning towards spring, we are dreaming of the warmer weather, brighter days and lots of sunshine. Lemon is just one of those flavors that’s screams spring. That pop of citrus brings in the brightness and sunshine that we crave for after a long dreadful winter.
Lemon Curd Mousse is a lighter twist on the popular Chocolate Mousse and is perfect for the warmer months of spring and summer.
Whether you're making this for Easter, Mother's Day, any spring celebration or as a treat for your family, it always hits the spot.
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Mini Cheesecakes
- Swedish Cinnamon Buns
- Blueberry Cream Cheese Muffins
- Dark Chocolate Ganache Truffles
- Blueberry Cream Cheese Danish
This Lemon Curd Mousse tastes best when served cold. Keep it in the refrigerator until you are ready to serve. Before serving, top it with lemon slices, whipped cream, lemon zest and fresh berries.
MAKE AHEAD AND STORAGE TIPS
The graham cracker crumbs and the lemon mousse can both be made a day in advance. You can assemble the mousse ahead of time in individual glasses, they’ll hold well overnight in the fridge.
Leftovers when covered and refrigerated will last for a couple of days.
If you made this Lemon Curd Mousse, I would love to know how it turned out! Please let me know by leaving a comment below.
Lemon Curd MousseAuthor: Happily Cooking
Preparation Time:
Chilling Time:
Yields: 04
Calories per serving: 329kcal
Ingredients:
- For the Graham Cracker Base
- 4-5 Graham Crackers or Digestive Biscuits
- 1 Tablespoon brown sugar
- 2 Tablespoons dessicated coconut
- 1 ½ Tablespoons butter, melted
- 115 g cream cheese, softened at room temperature
- 1 1/2 Lemon Curd (store-bought or homemade)
- 1/2 cup heavy cream
- Blueberries
- Lemon Zest
For the Lemon Mousse
For decorating
Instructions:
- For the Graham Cracker Base, place graham crackers in a zip lock bag and seal tightly. Using a rolling pin, roll over the bag until crackers are until finely crushed.
- In a bowl, add the crackers crumbs,sugar, dessicated coconut and melted butter. Stir well to thoroughly coat the mixture with the butter.
- Divide the mixture between 4 glass jars or ramekins and pack it down slightly with the tip of a spoon.
- For the lemon mousse, Whisk the softened cream cheese in a medium-size bowl until smooth and lump-free. Add the lemon curd and whisk together until smooth and creamy. Set aside.
- With a handheld mixer or a whisk, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the lemon curd mixture until just combined.
- Divide the mousse between 4 small glass jars. Garnish with fresh blueberries and lemon zest, if desired.
- Enjoy!
