Buttery, tart lemon curd is the base for this velvety and quite beautiful dessert. If you have the lemon curd already made in the fridge, you’ll be able to whip this up especially quickly. Serve it in individual glasses, topped with whipped cream and fresh bright blueberries.
Makes 5 servings
1 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the egg whites on high speed until stiff peaks form. Set aside.
2 In a separate bowl, whip the cream and sugar until soft peaks form.
3 Gently fold the lemon curd into the whipped cream until smooth and fully incorporated.
4 Gently fold in the beaten egg whites.
5 Spoon the mousse into five small serving bowls and refrigerate for at least 5 hours.
6 Serve with whipped cream and blueberries, or store in the fridge, covered, for up to 3 days before serving.
Note
For this recipe, I recommend using the freshest eggs available or pasteurized eggs.