Lemon Curd Mousse

This light and fluffy Lemon Curd Mousse marries together tart, sweet and creamy all in one super quick to make, individual sized dessert!

Prep Time 5

Total Time 5

Servings 4

Author Annie N

Place the cream and icing sugar into a large bowl and whisk until soft peak. I used my stand mixer, but you can do it by hand as well. By hand gives you more control with cream and not overwhipping it. You want the cream to hold its shape when you pull the whisk out, but the tip should fall over.
Add in the lemon curd and whisk until thick and creamy - don't beat too hard otherwise you'll over whip the cream.
Divide the mixture between 4 individual sized dessert bowls; you can use glasses, trifle bowls whatever you have to hand.
Sprinkle with fresh berries and crumbled biscuits. I used Lotus Biscoff biscuits, but lemon shortbread works too. I also sprinkled a little lemon zest on top of each mousse, this is optional.
Either serve immediately, or cover loosely with cling film and keep in the fridge - you can make these a day ahead of time.
Lemon Curd Mousse will keep covered in the fridge for 3 days.