Lemon Mousse Recipe

4.19 from 16 votes

Made with lemon curd and whipped cream or coconut cream, this lemon mousse recipe is light, fluffy and melt-in-your mouth delicious.

Course Dessert

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 194kcal

Author Heather Dessinger

Ingredients

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)

Instructions

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.

Notes

Nutrition information has been calculated using lemon curd, natural food dye and coconut whipped cream. Berries were not factored into the calculation.

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Nutrition