Lemon Blueberry Mousse (Printable)

A light and airy dessert featuring tangy lemon curd layered with sweet blueberry compote and freshly whipped cream.

# 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 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)

# Directions:

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 Advice:

01 -
  • The combination of tangy lemon curd and sweet blueberry compote creates the perfect balance of flavors
  • This dessert looks incredibly impressive but comes together in under 30 minutes of active cooking time
02 -
  • Room temperature egg yolks incorporate more easily into the lemon mixture and prevent curdling
  • The lemon curd must be completely cooled before folding into the whipped cream or it will deflate
  • Chilling your mixing bowl and whisk for 10 minutes before whipping cream helps it whip faster and hold its shape longer
03 -
  • When making the lemon curd, keep the heat low and be patient. High heat will scramble the eggs instead of creating a smooth custard.
  • Fold the lemon curd into the whipped cream in three additions rather than all at once for the lightest texture.

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