Lemon Blueberry Mousse (Printable)

Tangy lemon curd meets sweet blueberry compote in this airy, elegant mousse. A refreshing dessert perfect for any occasion.

# 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)

# How-To Steps:

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 (approximately 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 contrast between tangy lemon and sweet blueberry hits every flavor note without overwhelming your palate
  • It looks like something from a fancy pastry shop but comes together in under 30 minutes of active time
  • The texture is somehow both cloud light and richly satisfying at the same time
02 -
  • The curd can go from silky to scrambled eggs in seconds, so keep that heat moderate and never stop whisking
  • Room temperature lemon curd incorporates into whipped cream more easily than cold curd, which can deflate the cream
  • Glass serving vessels show off those gorgeous purple and cream layers, but any small bowl works perfectly fine
03 -
  • Temper your egg yolks by whisking a small amount of warm lemon mixture into them before adding to the pan, this prevents scrambling
  • If your curd seems lumpy after adding butter, press it through a fine mesh sieve for that silky restaurant texture

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