Lemon Blueberry Mousse (Printable)

Tangy lemon meets sweet blueberries in this light, airy mousse that's perfect for elegant entertaining.

# 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 It:

01 - Whisk together lemon juice, zest, sugar, and egg yolks in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 5-7 minutes. Remove from heat and incorporate butter until smooth. Transfer to a bowl and cool completely.
02 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5-7 minutes. Allow to cool completely.
03 - In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold cooled lemon curd into whipped cream until fully incorporated and smooth.
05 - Distribute blueberry compote evenly among 4 serving glasses as the bottom layer. Top with lemon mousse. Repeat layering if preferred, finishing with mousse on top.
06 - Refrigerate assembled mousses for minimum 2 hours to set. Before serving, garnish with fresh blueberries, lemon zest, and mint leaves.

# Expert Tips:

01 -
  • The contrast between tangy lemon and sweet blueberry feels like a little celebration on your tongue
  • It comes together faster than most fancy desserts but looks like you spent all afternoon in the kitchen
  • Everyone gets their own individual serving which somehow makes it taste even better
02 -
  • The curd can go from perfect to scrambled eggs in seconds, so keep that heat medium-low and do not stop whisking
  • Room temperature curd incorporates into the whipped cream much more smoothly than cold curd which can cause lumps
03 -
  • If your curd seems too thin after cooking, keep whisking over low heat for another minute or two
  • Use a rubber spatula to fold the curd into the cream so you do not deflate all that air you whipped in

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