Description
This Easy Lemon Curd Mousse recipe features a crunchy graham cracker and pecan base topped with a light, creamy lemon curd mousse. Perfect for a refreshing dessert, it combines the zesty brightness of lemon curd with a rich, smooth texture and a nutty, coconut-infused crust.
Ingredients
Graham Cracker Base
- 2 full-size graham crackers (4 tablespoons / 30g crushed)
- 1 tablespoon brown sugar (light or dark)
- 3 tablespoons shredded unsweetened coconut
- 3 tablespoons finely chopped pecans
- 2 ½ tablespoons melted butter
Mousse
- 4 ounces softened cream cheese
- 1 ¾ cups Ridiculously Easy Microwave Lemon Curd
- ½ cup heavy cream
Instructions
- Prepare the graham cracker base: Preheat your oven to 350˚F. Line a sheet pan with foil to make cleanup easier. Place the graham crackers into a zippered bag and crush them finely using a rolling pin. Transfer the crumbs to a medium bowl.
- Mix base ingredients: Add brown sugar, shredded coconut, chopped pecans, and melted butter to the crushed crackers. Stir thoroughly so the crumbs are well coated with butter.
- Bake the base: Spread the mixture evenly on the prepared pan and bake for 8-10 minutes, stirring halfway through to ensure even toasting and a golden, crunchy texture.
- Assemble the base: Once baked, divide the crumb mixture evenly into four six- or eight-ounce jars or ramekins. Press down gently with a spoon’s rounded tip to pack the crust firmly. Let it cool completely as you prepare the mousse.
- Make the lemon mousse: In a medium bowl, whisk the softened cream cheese until smooth and lump-free. Add the lemon curd and whisk until the mixture is creamy and well combined.
- Whip the cream: Using a whisk or handheld mixer, whip the heavy cream until soft peaks form—meaning the cream holds a peak when you lift the whisk but the peak softly bends.
- Fold cream into lemon mixture: Gently fold the whipped cream into the cream cheese and lemon curd mixture until just combined, preserving the airy texture.
- Assemble the mousse dessert: Spoon the mousse evenly over the cooled crusts in each jar or ramekin.
- Garnish and serve: Optionally, top each mousse with additional whipped cream and fresh fruit for extra flair. Serve chilled for best texture and flavor.
Notes
- Ensure the cream cheese is softened to avoid lumps in the mousse.
- If preferred, use store-bought lemon curd or prepare your own microwave lemon curd for freshness.
- You can substitute pecans with walnuts or almonds if desired.
- The dessert can be prepared a few hours ahead and refrigerated until serving.
- For a lighter crust, reduce butter slightly, but expect less binding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
