Lemon Curd Mousse

Lemon Curd Mousse by

Steve Woronoff


Shopping List

  • 10 large egg yolks
  • 1 1/4 cup sugar
  • 3/4 cup fresh lemon juice
  • 1 stick unsalted butter, cut into pieces and softened
  • 1 tbsp freshly grated lemon zest
  • 1 1/4 cup heavy cream



  • In a heavy saucepan whisk together the egg yolks and the sugar, then whisk in the lemon juice and butter.
  • Cook the mixture over moderately low heat whisking constantly for 5 to 7 minutes or until the mixture reaches the boiling point but do not let it boil.
  • Strain the curd through a fine sieve set over a bowl.
  • Next stir in the lemon zest then let the curd cool covering the surface with plastic wrap.
  • Chill the curd, covered for at least 4 hours or overnight.
  • In a large bowl that has been chilled, pour in the heavy cream and with an electric mixer beat the cream until it forms stiff peaks.
  • Now fold in a quarter of the beaten cream into the curd, this will lighten the curd.
  • Next, fold in the remaining cream gently.
  • Transfer the curd to a serving bowl and chill covered overnight.
  • To serve spoon portions into a dessert glass and top with a lemon twist and fresh blueberries.

Wine pairings:

  • Asti-spumante – Is a sparkling Italian white wine made with the Moscato Bianco grape, it is sweet and low in alcohol and is often served with fruit desserts, it does have enough acidity to be versatile. A sweet sparkling wine it has a highly perfumed nose of Asian pear, honeysuckle, and nectarine.
  • Vintage Tawny Port – A sweet, red, fortified wine from Portugal with flavors of raspberry, blueberry, caramel, cinnamon, and chocolate. A well-aged Tawny Port will have notes of hazelnut, almond, and butterscotch. Due to the rich, sweet full-bodied notes, it’s the perfect dessert wine.