Lemon Blueberry Mousse (Printer-friendly)
Fluffy lemon mousse layered with sweet blueberry compote creates an elegant, 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)
# Method:
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 lemon curd base can be made three days ahead and stored in the refrigerator, so actual day of prep takes under fifteen minutes
- This dessert looks stunning in clear glass cups but requires zero decorative skills or fancy piping techniques
02 -
- The lemon curd must cool completely before folding into whipped cream, otherwise the cream will melt and you will lose all the airy texture
- Fold gently and quickly once you start combining the curd and cream, overworking will deflate the mousse
03 -
- Temper your egg yolks by whisking a small amount of the warm lemon mixture into the yolks before adding them to the saucepan, this prevents accidental scrambling
- Use a glass bowl to cool the lemon curd, it chills faster than stainless steel and you can see exactly when the condensation disappears meaning it is cool enough