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Lemon-Lime Mousse

You can make the lemon curd (through step 1) up to two days ahead; keep it refrigerated. The velvety curd is also delicious spread on shortbread and scones.

  • prep: 10 mins
    total time: 3 hours 30 mins
  • servings: 6




  • 6 tablespoons unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 egg yolks
  • 1/2 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 1 1/2 cups heavy cream

Cook's Note

At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.


  1. Step 1

    Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

  2. Step 2

    Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.

  3. Step 3

    In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Everyday Food, November 2003

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Reviews (2)

  • 1 Apr, 2013


    1) this is the easiest way to make lemon curd that I've ever tried, with no apparent negative trade-off.

    2) Each serving is 400+ cals. You could cut the serving size in half
    Lighten the mousse w/ egg whites & cream. Instead of 1.5 c. cream:
    - in one bowl beat 1/2 - 3/4 c. cream until stiff peaks form
    - in 2nd bowl, beat 4 egg whites until peaks form, then slowly add in 8 t. sugar until peaks stiffen & are glossy.
    - fold cream into curd, then gently fold egg whites into that

  • 26 Feb, 2011

    what equals 6 tablespoons of butter?