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Easy Lemon Curd Mousse
5 from 28 votes

Easy Lemon Curd Mousse

This Easy Lemon Curd Mousse features a crunchy graham cracker base combined with coconut and pecans, topped with a creamy lemon curd mousse made from cream cheese, lemon curd, and whipped cream. The dessert offers a balance of tart lemon flavor with a rich, smooth texture and nutty, crunchy crust.

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

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:
    Cup of Yum
  1. Preheat oven to 350˚F. Line a sheet pan with foil for easy cleanup, if desired.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. With a whisk or a handheld mixer whip the heavy cream until soft peaks form when you pull up the whisk or mixer.
  3. Fold the whipped cream into the lemon curd mixture until just combined.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 392

% 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.