Lemon Curd Mousse Recipe

Glass cup of lemon curd mousse with a thick creamy swirl on top, served chilled

This lemon curd mousse is light, creamy, and full of bright citrus flavor. Made with lemon curd, whipped cream, and fluffy meringue, it's an easy no-bake lemon dessert that's perfect for making ahead.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 4

Total Time 19

Ingredients

Instructions

Add 1¼ cups heavy whipping cream to a large mixing bowl and whisk until stiff peaks form, about 4 minutes.
Gently fold 1¼ cups lemon curd into the whipped cream until smooth and fully combined. Set aside.
Place 2 large egg whites, ⅓ cup granulated sugar, ¼ teaspoon cream of tartar, and ¼ teaspoon kosher salt in a heatproof bowl.
Bring a saucepan with a few inches of water to a gentle simmer. Place the bowl over the saucepan, making sure the bottom does not touch the water. Stir continuously for about 5 minutes, or until the sugar dissolves and the mixture feels very warm to the touch.
Remove the bowl from the heat and beat the mixture with an electric mixer on medium-low speed until foamy, about 2 minutes. Increase the speed and continue beating until stiff peaks form, about 4 minutes.
Carefully fold the beaten egg white mixture into the lemon curd mixture, taking care not to deflate the mousse.
Spoon or pipe the mousse into 4 glasses and refrigerate for at least 1 hour before serving.

Notes

Use Well-Chilled Cream: Chilling the cream and mixing bowl beforehand helps the cream whip up faster and hold its shape better.

Fold Gently: I always fold the meringue into the lemon mixture slowly and carefully to keep the mousse light and airy.

Taste the Lemon Curd First: The final flavor depends a lot on the lemon curd you use. I like to taste it before starting so I know whether the mousse will be more tart or slightly sweeter.

Storage: Store the mousse covered in the refrigerator for up to 3 days. I find the texture and flavor are even better after a few hours of chilling.

Nutrition