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RECIPE
12 INGREDIENTS 10 STEPS 30min

Lemon Curd Mousse

Blueberries! Let’s envelop them in a cocoon of slightly tart lemon curd and slightly sweetened whipped cream. We’ll add some toasted coconut to this Lemon Curd Mousse with Blueberries for crunch. Call in the troops. Dessert is ready.
Lemon Curd Mousse Recipe | SideChef
Blueberries! Let’s envelop them in a cocoon of slightly tart lemon curd and slightly sweetened whipped cream. We’ll add some toasted coconut to this Lemon Curd Mousse with Blueberries for crunch. Call in the troops. Dessert is ready.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
30min
Total Time
$4.04
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/2 Tbsp
Water
1/2 tsp
Gelatin Powder
I used Unflavored Gelatin
3
Lemons , freshly squeezed
up to 4 lemons, 1/2 cup juice and 2 Tbsp of lemon peel needed
6
Large Eggs , separated
yolks only
3/4 cup
1 1/2 sticks, cut into small pieces
1 cup
Sweetened Coconut Flakes
1/4 cup
Brown Sugar , firmly packed
1 1/2 cups
Cold Whipping Cream
1 Tbsp
Powdered Confectioners Sugar
2 1/4 cups

Make It a Party

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Nutrition Per Serving

VIEW ALL
CALORIES
764
FAT
53.1 g
PROTEIN
9.6 g
CARBS
63.8 g

Author's Notes

Yield 6-8 servings.

The lemon curd can be made 3 days ahead. Keep chilled.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place Water (1/2 Tbsp) in a small bowl, sprinkle Gelatin Powder (1/2 tsp) on top. Let it sit for 10 minutes.
Step 3
Whisk Granulated Sugar (1 cup) , 1/2 cup of Lemons (3) , Large Eggs (6) , and 2 Tbsp of lemon peel in a heavy medium saucepan to blend.
Step 4
Add Unsalted Butter (3/4 cup) stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes.
Step 5
Remove from heat. Add gelatin mixture, stir to dissolve. Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface. Chill until cold.
Step 6
Line a rimmed baking sheet with parchment paper. Spread Sweetened Coconut Flakes (1 cup) on the prepared baking sheet. Sprinkle Brown Sugar (1/4 cup) on top.
Step 7
Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.
Step 8
Beat Whipping Cream (1 1/2 cups) in a medium bowl until stiff peaks form. Fold 1 cup of cream into curd. Add Powdered Confectioners Sugar (1 Tbsp) and Vanilla Extract (1/2 tsp) to the remaining cream. Gently whisk to combine.
Step 9
Layer 2 to 3 Tbsp of the Fresh Blueberries (2 1/4 cups) , 3 Tbsp of mousse, 1 Tbsp of coconut mixture, and 3 Tbsp of whipped cream in each of 6 stemmed 10-12 oz glasses. Repeat layering. Top each with 2 Tbsp of berries, a dollop of cream, some coconut mixture, and more berries.
Step 10
Can be made 6 hours ahead. Cover and chill. Serve when ready.
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Nutrition Per Serving
Calories
764
% Daily Value*
Fat
53.1 g
68%
Saturated Fat
32.8 g
164%
Trans Fat
0.7 g
--
Cholesterol
338.3 mg
113%
Carbohydrates
63.8 g
23%
Fiber
4.7 g
17%
Sugars
56.0 g
--
Protein
9.6 g
19%
Sodium
116.3 mg
5%
Vitamin D
1.0 µg
5%
Calcium
74.8 mg
6%
Iron
1.2 mg
7%
Potassium
168.5 mg
4%
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