Lemon Blueberry Mousse

Last summer, my kitchen smelled like sunshine for three days straight. Id picked up an absurd amount of blueberries from a roadside stand, and somewhere between experimentation number four and five, this mousse happened. My sister walked in, took one bite, and actually stopped talking for a full minute.

I made these for my book club, and normally we spend more time talking about the wine than whatever Ive baked. This time, five women stood around my kitchen island just staring at the layers in their glasses. Someone asked for the recipe before even finishing her serving.

Ingredients

• 2 large lemons: Room temperature fruit yields more juice, and microplane zest releases way more aromatic oils than a box grater ever could
• 1/2 cup granulated sugar: This balances the lemon acids without making the curd cloyingly sweet
• 3 large egg yolks: Use pasteurized if youre worried about raw eggs, though cooking the curd handles that completely
• 1/4 cup unsalted butter: Cold and cubed is the only way to whisk it in smoothly without melting the curd
• 1 cup fresh or frozen blueberries: Frozen work perfectly here since youre cooking them down anyway
• 2 tbsp granulated sugar: Just enough to draw out the berries natural juices without jam territory
• 1 tsp lemon juice: A tiny acid boost keeps the compote vibrant and bright
• 1 cup heavy whipping cream: Ice cold bowl, cold cream, otherwise you will be whipping forever
• 1/4 cup powdered sugar: Dissolves instantly into the cream, no grainy texture
• 1 tsp vanilla extract: Pure extract makes a difference you can actually taste

Instructions

Whisk your lemon curd base:

Combine lemon juice, zest, sugar, and yolks in your saucepan over medium low heat, stirring until the mixture suddenly transforms from thin to nappe thick enough to coat the back of your spoon

Melt in the butter:

Off the heat, whisk in cold butter cubes one at a time until glossy and smooth

Cook down the berries:

Let blueberries, sugar, and lemon juice bubble away until they burst and release all that gorgeous purple juice

Whip your cream:

Beat cold cream with powdered sugar and vanilla just until soft peaks form, still slightly droopy

Fold everything together:

Gently incorporate cooled lemon curd into the whipped cream, keeping all that air you just whipped in

Build your layers:

Spoon compote into glasses first, then mousse, repeat if you are feeling fancy, ending with mousse on top

Let it set:

Two hours minimum in the fridge, though overnight makes the flavors meld even better

Pin it

These have become my go to for dinner parties because they look so stunning in glass serving cups. Last time I made them, my friend asked if Id secretly started taking pastry classes on weekends.

Making It Your Own

Raspberries swap in beautifully, and Ive even done a mixed berry version that looks like sunset in a glass. The lemon curd base is basically a template for whatever fruit you have sitting in your fridge.

The Texture Secret

Folding whipped egg whites into the finished mousse makes it practically weightless, like eating a citrus scented cloud. My grandmother would have called it fancy, but it really just takes an extra two minutes.

Getting Ahead Of Time

The lemon curd and compote both keep for a week in the fridge, so you can do the actual cooking days before serving. Just whip the cream and assemble when you are ready to wow people.

• Warm glasses slightly before serving if the mousse has been chilling longer than 4 hours
• Sprinkle zest right before serving or it loses its punch and looks sad
• Shortbread cookies on the side turn this from dessert into a whole experience

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There is something deeply satisfying about serving a dessert that makes people pause mid conversation. This one does that every single time.

Recipe FAQs

→ How long should I chill the mousse before serving?

Refrigerate for at least 2 hours to allow the mousse to set properly. For best results, chill up to 24 hours in advance—the flavors develop beautifully overnight.

→ Can I make this ahead of time?

Absolutely! Prepare both components 1-2 days ahead and store separately. Assemble just before serving or layer in glasses up to 24 hours in advance for optimal texture and presentation.

→ What's the best way to achieve smooth lemon curd?

Whisk continuously over medium-low heat to prevent scrambling. The curd is ready when it thickens enough to coat the back of a spoon. Strain through a fine mesh for extra silkiness if needed.

→ Can I use frozen blueberries?

Yes, frozen blueberries work perfectly in the compote. No need to thaw first—simply cook them down with sugar and lemon juice until they burst and release their juices.

→ How do I know when the whipped cream is ready?

Whip until soft peaks form—the cream should hold its shape briefly when beaters are lifted but still have a creamy consistency. Avoid overwhipping or the texture may become grainy.