Save Create a stunning dessert that balances bright citrus notes with naturally sweet blueberries. This mousse starts with a silky smooth lemon curd made from fresh lemon juice, zest, egg yolks, and butter. The curd gets folded into freshly whipped cream infused with vanilla, creating an incredibly airy texture. Each serving glass gets layered with homemade blueberry compote that adds vibrant color and fruity sweetness. After chilling for two hours, the layers set into perfectly portioned individual desserts that look beautiful and taste even better. The combination of tangy and sweet flavors makes this mousse an ideal ending to any meal, especially during warm weather when you want something refreshing yet indulgent.
The first time I made this mousse, I was hosting a dinner party and needed something impressive but manageable. I had picked up fresh blueberries from the farmers market that morning, their dusty purple skins catching the sunlight. My kitchen smelled like sunshine as I zested the lemons, and I remember thinking this dessert felt like eating a cloud.
My friend Sarah actually gasped when she took her first bite, the mousse melting on her tongue like something from a restaurant. We sat on my back porch as the sun went down, spoons clinking against our glasses, talking about how something so simple could taste so extraordinary. That evening turned into a monthly tradition where we'd try different flavor combinations, but this one remained the undefeated favorite.
Ingredients
- 2 large lemons: Fresh zest and juice are non negotiable here, bottled lemon juice lacks that bright punch
- 1/2 cup granulated sugar: Balances the acidity without making the curd cloyingly sweet
- 3 large egg yolks: Room temperature yolks incorporate more smoothly into the curd
- 1/4 cup unsalted butter: Adds richness and helps the curd set properly
- 1 cup fresh blueberries: Frozen work in a pinch, but fresh berries burst beautifully
- 2 tbsp granulated sugar: Just enough to draw out the berries natural juices
- 1 tsp lemon juice: Brightens the compote and balances the sweetness
- 1 cup heavy whipping cream: Must be very cold, I chill my bowl and whisk too
- 1/4 cup powdered sugar: Dissolves instantly into the whipped cream
- 1 tsp vanilla extract: Pure extract makes a noticeable difference
- Fresh blueberries, lemon zest, and mint: The garnish makes it look restaurant worthy
Instructions
- Prepare the lemon curd:
- Whisk lemon juice, zest, sugar and yolks in a small saucepan over medium low heat, stirring constantly until thickened enough to coat a spoon, about 5 to 7 minutes. Remove from heat and whisk in butter until smooth, then transfer to a bowl and cool completely.
- Make the blueberry compote:
- Combine blueberries, sugar and lemon juice in a small saucepan over medium heat, stirring occasionally until berries burst and sauce thickens slightly, 5 to 7 minutes. Let cool completely.
- Whip the cream:
- In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla until soft peaks form, being careful not to overwhip.
- Assemble the mousse:
- Gently fold cooled lemon curd into whipped cream until fully combined and smooth.
- Layer in glasses:
- Spoon compote into bottoms of 4 serving glasses, top with lemon mousse, and repeat layers if desired finishing with mousse.
- Chill and serve:
- Refrigerate at least 2 hours to set, then garnish with fresh blueberries, lemon zest and mint before serving.
Save Last summer my daughter asked me to teach her how to make it, standing on a step stool at the counter. She concentrated so hard on folding the curd into the cream, her tongue poking out the side of her mouth. Now she makes it better than I do.
Getting The Right Texture
The secret is patience during the curd making process. Rushing the heat results in scrambled eggs instead of silky smooth curd. I keep the temperature medium low and stir in figure eight patterns, watching until the mixture suddenly thickens and coats the back of my wooden spoon.
Make Ahead Magic
This dessert actually improves after sitting in the refrigerator for a few hours. The flavors meld together and the texture becomes even more luxurious. I often make both components the day before and assemble them just before serving dinner.
Serving Suggestions
Clear glass vessels show off the beautiful purple and cream layers. Use wine glasses for an elegant dinner party or mason jars for a casual brunch. The presentation is half the appeal here.
- Shortbread cookies on the side add a nice crunch
- A sprig of fresh mint makes everything look professional
- Serve chilled spoons for that restaurant touch
Save Every time I serve this, someone asks for the recipe, and I love how such a simple dessert can create such memorable moments around the table.
Recipe FAQs
- → Can I make this ahead of time?
-
Absolutely. Assemble the mousse up to 24 hours in advance and keep refrigerated. The flavors actually develop better after sitting overnight.
- → What other berries work well?
-
Raspberries, blackberries, or strawberries all pair beautifully with lemon. Each brings its own sweetness level and tartness to complement the citrus.
- → Why did my lemon curd turn out grainy?
-
This usually happens from overheating the eggs. Keep the heat medium-low and stir constantly. If you notice small pieces forming, strain the curd through a fine-mesh sieve while it's still warm.
- → Can I use frozen blueberries?
-
Yes, frozen blueberries work perfectly for the compote. No need to thaw first—just cook them down as directed. They might need an extra minute or two to reach the right consistency.
- → How do I know when the cream is whipped to soft peaks?
-
When you lift the whisk, the cream should form peaks that gently flop over at the tips rather than standing stiff. Stop whipping immediately to avoid over-beating.
- → Is there a way to make this dairy-free?
-
Substitute coconut cream for heavy cream and use vegan butter in the curd. The texture will be slightly different but still delicious.
