Lemon Blueberry Mousse (Printable Version)
A light and airy mousse featuring tangy lemon curd and sweet blueberry compote, creating a refreshing and elegant layered dessert.
# What You 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 tbsp granulated sugar
07 - 1 tsp lemon juice
→ Mousse
08 - 1 cup heavy whipping cream, cold
09 - 1/4 cup powdered sugar
10 - 1 tsp vanilla extract
→ Garnish
11 - Fresh blueberries
12 - Lemon zest
13 - Mint leaves (optional)
# How to Make It:
01 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Place over medium-low heat and cook, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes). Remove from heat and whisk in butter until smooth. Transfer to a bowl and let cool completely.
02 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and the sauce thickens slightly (5–7 minutes). Let cool completely.
03 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold the cooled lemon curd into the whipped cream until fully combined and smooth.
05 - Spoon a layer of blueberry compote into the bottom of 4 serving glasses. Top with lemon mousse. Repeat layers if desired, finishing with mousse.
06 - Refrigerate the assembled mousse for at least 2 hours to set. Garnish with fresh blueberries, lemon zest, and mint leaves before serving.
# Expert Tips:
01 -
- The contrast between bright lemon curd and sweet blueberry compote tastes like sunshine captured in a spoon
- You can assemble it hours before guests arrive and look like you put in way more effort than you actually did
02 -
- The lemon curd must be completely cooled before folding into the cream or it will melt everything down
- Whipping the cream to soft peaks rather than stiff makes folding easier and gives a more delicate texture
03 -
- Room temperature eggs incorporate more smoothly into the curd mixture
- Adding a splash of vanilla to the cream makes everything taste more cohesive