Easy Lemon Curd Mousse
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
392 kcal
-
Course
Dessert
-
Cuisine
French, American, French-American Fusion
Easy Lemon Curd Mousse
Description
The base begins by crushing graham crackers and mixing them with brown sugar, shredded unsweetened coconut, finely chopped pecans, and melted butter. Baking this mixture brings out a golden crunch and deeper nutty flavor, which sets a sturdy foundation. The mousse is created by whisking softened cream cheese until smooth, then blending in lemon curd for tang and sweetness. Heavy cream is whipped separately to soft peaks and then folded into the lemon curd mixture gently to maintain lightness and airiness. Divided into individual jars or ramekins, the mousse sits atop the cooled crust, ready for chilling before serving.
The combination results in a tangy, creamy dessert with textural contrast from the crust. Serving in jars makes it convenient for portion control and presentation. This mousse is suitable for make-ahead preparation and offers a bright finish to a meal.
Ingredients
For the graham cracker base:
- 2 graham crackers full-size
- 1 tablespoon brown sugar light or dark
- 3 tablespoons coconut shredded, unsweetened
- 3 tablespoons pecan finely chopped
- 2 ½ tablespoons butter melted
For the mousse:
- 4 ounces cream cheese softened
- 1 ¾ cups Ridiculously Easy Microwave Lemon Curd
- ½ cup heavy cream
Instructions
For the graham cracker base:
- Preheat oven to 350˚F. Line a sheet pan with foil for easy cleanup, if desired.
- Place graham crackers in a zippered bag and seal tightly. Using a rolling pin, roll over the bag until crackers are until finely crushed. Transfer crackers crumbs to a medium-size bowl.
- Add the brown sugar, coconut, pecans and melted butter to the bowl with the cracker crumbs. Stir well to thoroughly coat the mixture with the butter. Transfer the mixture to the prepared pan and bake for 8-10 minutes, or until golden and crunchy. Stir halfway through to redistribute.
- Divide the mixture between 4 six or eight-ounce jars or ramekins and pack it down slightly with the rounded tip of a spoon. Allow to cool completely while preparing the mousse.
For the mousse:
- Whisk the cream cheese in a medium-size bowl until smooth and lump-free. Add the lemon curd and whisk together until smooth and creamy. Set aside.
- With a whisk or a handheld mixer whip the heavy cream until soft peaks form when you pull up the whisk or mixer.
- Fold the whipped cream into the lemon curd mixture until just combined.
- Divide the mousse between the 4 jars/ramekins. Garnish with whipped cream and fresh fruit, if desired.
Notes
- For best texture, use softened cream cheese and whip heavy cream just until soft peaks form before folding into lemon curd mixture.
- Baking the crust until golden enhances crunch and flavor; stir halfway through baking to avoid uneven browning.
- This dessert can be made ahead and refrigerated; serve chilled for optimum flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 91mg | 30% |
| Sodium | 214mg | 9% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1037IU | 21% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
