Lemon Blueberry Mousse (Printable)

A refreshing dessert featuring tangy lemon curd layered with sweet blueberry compote, folded into whipped cream for a light, elegant finish.

# 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

# How To Make:

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 5–7 minutes. Remove from heat and whisk in cubed butter until completely smooth. Transfer to a clean bowl and allow to cool to room temperature.
02 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce slightly thickens, about 5–7 minutes. Remove from heat and allow to cool completely before using.
03 - In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer or hand whisk until soft peaks form. Do not overbeat.
04 - Gently fold the cooled lemon curd into the whipped cream using a rubber spatula. Continue folding until fully incorporated and mixture is smooth and uniform.
05 - Spoon a layer of blueberry compote into the bottom of each of 4 serving glasses. Top with lemon mousse mixture. Repeat layering if glasses allow, finishing with mousse on top.
06 - Refrigerate assembled mousses for at least 2 hours until fully set. Before serving, garnish with fresh blueberries, additional lemon zest, and fresh mint leaves if desired.

# Expert Tips:

01 -
  • The contrast between bright tangy lemon and sweet bursts of blueberry keeps every spoonful interesting
  • You can make it ahead and pull it out looking like you spent all day on it
  • That cloudlike texture feels impossibly fancy but comes together faster than most cookies
02 -
  • Overcooking the lemon curd will cause it to scramble, pull it off heat the second it thickens
  • The lemon curd MUST cool completely before folding into cream or the mousse will deflate
  • Room temperature cream will not whip properly, even twenty minutes in the freezer makes a difference
03 -
  • Use a rubber spatula to fold gently and preserve all that air you whipped into the cream
  • The mousse tastes even better the next day if you can resist eating it immediately

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