Lemon Blueberry Mousse (Printable)
A refreshing dessert blending tangy lemon curd with sweet blueberry compote and whipped cream.
# What You'll Need:
→ Lemon Base
01 - 2 large lemons, zested and juiced (about 1/3 cup juice)
02 - 1/2 cup granulated sugar
03 - 3 large egg yolks
04 - 1/4 cup unsalted butter, cubed
→ Blueberry Compote
05 - 1 cup fresh or frozen blueberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon lemon juice
→ Mousse
08 - 1 cup heavy whipping cream, cold
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Garnish
11 - Fresh blueberries
12 - Lemon zest
13 - Fresh mint leaves
# How-To Steps:
01 - Whisk together lemon juice, lemon zest, sugar, and egg yolks in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 5 to 7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl and cool completely.
02 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5 to 7 minutes. Allow to cool completely.
03 - In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold cooled lemon curd into whipped cream until fully combined and smooth.
05 - Spoon blueberry compote into the bottom of 4 serving glasses. Top with lemon mousse. Repeat layers if desired, finishing with mousse.
06 - Refrigerate assembled mousse for at least 2 hours to set. Garnish with fresh blueberries, lemon zest, and mint leaves before serving.
# Expert Tips:
01 -
- Its the kind of dessert that makes people think you spent hours, when really the active time is about 30 minutes
- The texture is cloud light but the flavor hits you like a citrus kiss
02 -
- Hot lemon curd will instantly collapse your whipped cream, so walk away and let it cool completely before you even think about folding them together
- Curd can scramble in seconds once it gets too hot—keep the heat moderate and whisk constantly, and if you see any signs of cooking, pull it off the heat immediately
03 -
- If your curd seems slightly lumpy after whisking in butter, press it through a fine mesh sieve—nobody will ever know and you'll have perfectly smooth curd
- Room temperature curd folds into cream much more easily than cold curd, so plan accordingly