Simple Creamy Lemon Curd Mousse

There’s something special about desserts served in jars. They feel personal — like something made just for you. This simple Creamy Lemon Curd Mousse is one of those little pleasures. Light but rich, sharp but smooth, familiar but just different enough to make people pause between spoonfuls.

The base is a quick mix of digestive biscuits, almonds, coconut and brown sugar — toasted until golden, then gently pressed into jars. It gives the mousse a buttery crunch, like the bottom of a tart but more relaxed.

The mousse itself? Silky, airy, and bright with lemon. Made with ricotta. . .