This lemon mousse recipe is quick and easy to make with lemon curd, whipped cream, and cream cheese. Served with fresh berries and a sprig of mint on top for a gorgeous summer dessert.
Ingredients
- 0.5 cups heavy cream
- 1 tablespoon confectioners' sugar
- 1 package cream cheese , 4 ounce
- 1.5 cups lemon curd
- 0.5 teaspoons vanilla extract
- 4 tablespoons mixed fresh berries
- 4 freshs mint leaves
Instructions
-
1
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
-
2
Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
-
3
Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
-
4
Garnish with fresh berries and mint leaves.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Authentic Empanada Pastry Dough
Try this easy and authentic dough for making empanada pastry rounds! It's quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly, and it's done. You can make it in advance: cut dough into rounds and freeze them for later.
Slow Cooker Creamy Chicken and Dumplings
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Ham and Cheese Breakfast Casserole
This ham and cheese breakfast casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.