Lemon Blueberry Mousse (Printable)
A light, airy dessert combining tangy lemon and sweet blueberries for a refreshing finish to any meal.
# What You'll Need:
→ Lemon Base
01 - 2 large lemons, zested and juiced (about 1/3 cup juice)
02 - 1/2 cup granulated sugar
03 - 3 large egg yolks
04 - 1/4 cup unsalted butter, cubed
→ Blueberry Compote
05 - 1 cup fresh or frozen blueberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon lemon juice
→ Mousse
08 - 1 cup heavy whipping cream, cold
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Garnish
11 - Fresh blueberries
12 - Lemon zest
13 - Fresh mint leaves (optional)
# Directions:
01 - Whisk together lemon juice, lemon zest, sugar, and egg yolks in a small saucepan. Place over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 5 to 7 minutes. Remove from heat and whisk in butter until completely smooth. Transfer to a clean bowl and allow to cool completely.
02 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5 to 7 minutes. Remove from heat and let cool completely.
03 - In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer or hand whisk until soft peaks form.
04 - Gently fold the cooled lemon curd into the whipped cream using a rubber spatula until fully combined and smooth, taking care not to deflate the mixture.
05 - Spoon a layer of blueberry compote into the bottom of each of 4 serving glasses. Top with lemon mousse. Repeat layers if desired, finishing with mousse on top.
06 - Refrigerate the assembled mousse for at least 2 hours until set. Before serving, garnish with fresh blueberries, lemon zest, and mint leaves if using.
# Expert Tips:
01 -
- The lemon curd base is restaurant quality but comes together faster than you can load the dishwasher
- You can make it ahead and pull it out looking like you hired a pastry chef
- The texture is impossibly light while still feeling rich and luxurious
02 -
- Egg yolks can scramble in a heartbeat if your heat is too high or you step away for even thirty seconds
- The curd must be completely cool before folding into cream or the whole thing collapses into soup
- Soft peaks on the cream are better than stiff peaks here, over whipped cream makes folding miserable
03 -
- Chill your mixing bowl in the freezer for ten minutes before whipping cream
- Strain the lemon curd through a fine mesh sieve for the silkiest texture imaginable