I love the bright freshness that lemon brings to recipes like poppyseed muffins, macaroons, and of course this easy lemon mousse. Made with just lemon curd and whipped cream or coconut cream, it’s light, fluffy and melt-in-your mouth delicious.
Now, if you’ve never made a mousse, don’t be intimidated by the fancy sounding name. A mousse is just a dish (usually dessert) made by whipping air into a base of egg whites or whipping cream (or both) with some type of flavor folded in. In the case of this lemon mousse, the lemony flavor comes from lemon curd.
And What is Lemon Curd?
Lemon curd is a fruit spread made with fresh lemon juice and zest, eggs, sweetener (in this case honey), and sometimes butter. It’s surprisingly quick, easy, and affordable to make, but if you don’t want to attempt it or spend the time, you can also buy it at some grocery stores and online.
To make the lemon curd for this recipe, simply whisk together lemon juice and zest with honey and gently heat it until it is combined. Whisk the lemon honey mixture into whisked whole eggs, pour it through a strainer back into the pan, and gently heat it until it becomes thick. After it has thickened you stir in vanilla extract and butter and the curd is done!
Although it can be used in all sorts of ways – as a filling for thumbprint cookies or swirled into yogurt with nuts and blueberries, for example – lemon mousse is the goal here. All you need to do in order to transform the curd into a light and airy mousse is to make whipped cream (or coconut whipped cream) and fold them together. Yep, that’s it. Now, onto the recipe!
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Lemon Mousse Recipe
Made with lemon curd and whipped cream or coconut cream, this lemon mousse recipe is light, fluffy and melt-in-your mouth delicious. Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes Servings 4 cups Calories 194kcal Author Heather Dessinger
- ¾ cup lemon curd
- ¾ cup coconut cream or heavy whipping cream (if using coconut cream, you'll need one can)
- natural yellow food coloring (optional)
- 1 cup fresh blueberries or raspberries for topping (optional)
If you're using coconut cream:
- Place one can of coconut cream and a medium bowl in the fridge to chill overnight.
- When it’s time to whip the cream, scoop out the thick cream at the top of the can and leave any watery coconut milk behind.
- Place it in your chilled bowl and whip it just as you would heavy whipping cream. Using a hand mixer, whip it at high speed until it is thick and fluffy.
- Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
- To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
If you're using heavy whipping cream:
- Using a hand mixer, whip the cream until it is light and fluffy.
- Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
- To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
Nutrition information has been calculated using lemon curd, natural food dye and coconut whipped cream. Berries were not factored into the calculation. 
Tried this recipe? Mention @mommypotamus or tag #mommypotamus! Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Cholesterol: 24mg | Sodium: 20mg | Potassium: 163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
More Lemon Desserts To Try
Lemon Bread Recipe With Vanilla Glaze – This sweet and tangy lemon bread with vanilla glaze is made with wholesome ingredients, and I’ve been told by one Starbucks Lemon Loaf lover that’s it’s just as satisfying as store-bought.
Lemon Bars – These bars from Michele of Paleo Running Momma have a nut-free shortbread crust topped with lemon custard.
Have you ever attempted to make a mousse? How did it go? Let me know below!
