Lemon Mousse

Lemon Curd

• 3/4 cup white granulated sugar
• 1/2 cup fresh lemon juice about 2 large lemons
• 1 tbsp lemon zest or however much you get from your lemons
• 2 large eggs
• 2 egg yolks
• 1/2 cup butter cut into small piece

Mousse

• 1 1/3 cup whipping cream
• 1/4 cup powdered sugar
• 1 recipe lemon curd or 12 oz. storebought lemon curd
• Fresh blackberries and/or blueberries optional

If making your own lemon curd

1. Prepare in advance: Follow the instructions to make Easy Lemon Curd at least 3 hours before moving onto the next step to give the curd enough time to set and thicken in the refrigerator.

For the lemon mousse

1. Start whipping cream on medium speed in a stand mixer or with a hand mixer. Slowly add powdered sugar. Remove when stiff peaks form.
2. Set aside 3/4 cup of whipped cream for later. Fold in 3/4 cup lemon curd to the remaining whipped cream. You should have 3/4 cup of curd left over.
3. Divide set-aside lemon curd between five glasses. Use something you can see through so you can see the layers - a lowball glass, wine glass, or champagne glass will work well. Spoon mousse into a piping bag, if desired, and pipe evenly on top of the lemon curd.
4. Add a dollop of whipped cream (2-3 tbsp) to the top of each (again, piped with a decorative tip if desired).
5. Refrigerate until ready to serve. Top with fresh berries just before serving (optional).