Name: lemon curd mousse with blueberries
Ingredients: 2 teaspoons water; 1/2 teaspoon unflavored gelatin; 1 cup sugar; 1/2 cup freshly squeezed lemon juice ((from 3 to 4 lemons)); 6 large egg yolks ((egg whites reserved for another use)); 2 tablespoons grated lemon peel; 3/4 cup unsalted butter, cut into small pieces ((1 1/2 sticks)); 1 cup sweetened flaked coconut; 1/4 cup light brown sugar, packed; 1 1/2 cups chilled whipping cream; 1 tablespoon powdered sugar; 1/2 teaspoon vanilla extract; 12 ounces fresh blueberries

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Blueberries. Let’s envelop them in a cocoon of slightly tart lemon curd and slightly sweetened whipped cream. We’ll add some toasted coconut to this Lemon Curd Mousse with Blueberries for crunch. Call in the troops. Dessert is ready.

This recipe comes from an old Bon Appétit issue dated August 1997. Whoa. That’s an old one. I don’t want you to think I am surrounded by stacks of old hoarded magazines.

For years, I’ve been tearing out those recipes that appeal to me before throwing the magazine in the recycle bin. I’ve collected so many “tear-outs” that I have them cataloged in an attractive set of binders. All handy and labeled, of course. A bit obsessive, I suppose.

The point here is that when it comes to the classic combination of certain foods, most recipes are timeless. And this one is no exception.

I will admit though …this one is definitely on the rich side. But, after all, it is dessert. And moderation is the key.

What you’ll need to make this awesome Lemon Curd Mousse with Blueberries ~

Unflavored gelatin – Unflavored gelatin is a colorless, odorless and tasteless powder that is used to thicken and stabilize desserts.
Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
Lemon juice – As always, freshly squeezed is best.
Eggs – Large eggs (chilled or at room temperature) are used in this recipe. You’ll be using just the egg yolks for this recipe; save the whites for another use.
Lemon zest – The finer the better. I use my microplane grater for the best results.
Unsalted butter – Cut into small pieces. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
Sweetened flaked coconut – Because of the added sugar, sweetened coconut is moister and sweeter than the plain type. It works best when baking sweet coconut treats.
Light brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
Whipping cream – Chilled. Or heavy cream.You can use either heavy cream or whipping cream, but keep in mind that heavy cream has a slightly higher fat content.
Powdered sugar – Also referred to as confectioners sugar. Best used here to produce a very fine, smooth texture without any noticeable sugar crystals.
Pure vanilla extract – Avoid using imitation vanilla extract.
Fresh blueberries – Fresh is best here.

The lemon curd can be prepared well in advance.

Actually up to three days in advance. It is so yummy just as it is. I can imagine spreading some of that goodness on a warm biscuit, topped with some raspberry jam. Oh well. Another time, perhaps.

Place two teaspoons water in a small bowl.
Sprinkle gelatin over the surface.
Let stand for ten minutes.

Whisk the sugar, lemon juice, yolks and lemon zest in heavy medium saucepan to blend.
Add the butter & stir constantly over medium heat for 7 to 9 minutes.
The mixture should thicken & just begin to bubble at edges in that time.
Remove from heat.
Add the gelatin mixture; stir to dissolve.

Transfer the lemon curd to a medium bowl.
Press waxed paper directly onto the surface.
Chill until cold.
Can be made three days ahead.
Keep chilled in the fridge until ready to use.

The original recipe directs you to cover the hot lemon curd by “pressing plastic wrap directly onto the surface” so that a layer of skin cannot form. I don’t recommend using plastic wrap in direct contact with the hot mixture. I like to use the old-fashioned stuff my mom always used when she made homemade pudding …waxed paper.

While the curd is chilling, it’s time to toast some coconut.

The goal here is to achieve a golden crunch. Stay close by while it’s in the oven and stir it up frequently. Trust me on this. I overtoasted (sounds better than burnt, don’t you think?) my first tray and had to start over. Good thing I had extra supplies.

And be sure to line your pan with parchment paper. You’ll thank me for this tip when it’s time to clean up.

Preheat the oven to 350°F.
Line a rimmed baking sheet with parchment paper.
Spread coconut on the prepared baking sheet.
Sprinkle brown sugar evenly over the coconut.
Bake until coconut is golden, stirring frequently, about 10 minutes.
Cool on tray.

Just before assembling, it’s time to whip up the cream until stiff peaks form. Add a portion of the plain whipped cream to the lemon curd to create the mousse. Then, you will flavor the remainder of the whipped cream with a wee bit of powdered sugar and vanilla.

And speaking of cream, this recipe calls for whipping cream.

Have you ever had an issue where all you can find is heavy cream? If you’re wondering if there is a difference, there is. The heavy cream really is the heavier of the two with a fat content of 36% to 39%. The whipping cream contains between 30% and 36% fat so it actually whips up lighter and fluffier. Definitely what you want when you are topping off a dessert with a fluffy finish.

Well, in this case, do try to find the whipping cream but …go ahead and use the heavy cream, if you must. Since this is all folded into the final dish, either one will work.

Beat the cream in a medium bowl until stiff peaks form.
Fold one cup whipped cream into the prepared lemon curd.
To the remaining whipped cream, add the powdered sugar & vanilla extract.
Gently whisk to combine.

Set up six stemmed 10-to-12-ounce glasses.
In each one, layer blueberries, lemon curd mousse, coconut mixture & whipped cream.
Repeat process with one more layer.
Top each with blueberries, a dollop of cream, some coconut mixture and more berries.
Can be made up to six hours ahead.
Cover and chill until ready to enjoy.

This Lemon Curd Mousse with Blueberries is truly impressive when served parfait style in your stemmed glassware.

But beware …this is rich and some folks may prefer a smaller serving. Try setting this up in a not-too-large glass trifle dish so that the distinctive layers can shine through. Served this way, you and your guests can all enjoy just a taste.

5 from 3 votes