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, whipped cream and a swirl of homemade lemon curd, it’s the kind of texture that almost vanishes on the tongue.

There’s no gelatine, no fuss. Just spoon, chill, serve. A dessert that looks like effort, but takes very little. It layers gently, keeps well and looks beautiful on a table. And best of all — it’s incredibly easy to make ahead.

(And yes — if you made the lemon curd from our recent recipe, this is exactly what you’ve been saving it for.)

Why You’ll Love This Recipe

• Bright and creamy – The lemon curd gives the mousse a sharp citrus edge that cuts through the richness beautifully.
• Textured base – Toasted biscuit, almonds and coconut add a nutty crunch beneath every spoonful.
• Make-ahead friendly – Perfect for prepping in advance. Just chill and serve.
• No setting agents – No gelatine, no eggs to temper — just a few good ingredients folded together.
• Elegant but simple – It looks like a showstopper, but comes together with minimal effort.
• Versatile – Serve it in glasses, jars, or even as a tart filling.

Ingredients You’ll Need to Make Simple Creamy Lemon Curd Mousse:

1. Ricotta cheese – Gives the mousse a subtle richness and smooth texture. It blends beautifully with lemon curd and whipped cream without overpowering the flavour.
2. Heavy cream – Whipped to soft peaks, it adds lightness and structure to the mousse — no gelatine needed.
3. Lemon curd – The star of the show. Sharp, bright, and creamy. If you’ve made our lemon curd from scratch, this is its perfect second act.
4. Vanilla essence – Just a little to round out the flavours and soften the citrus edge.
5. Icing sugar (also called confectioners’ sugar) – Just a touch is all you need to lightly sweeten the cream without affecting the texture.

For the Base

1. Digestive biscuits – The base starts here — crumbly and familiar. You can swap for graham crackers or oat biscuits if needed.
2. Brown sugar – Adds depth and just a hint of caramel to the biscuit layer.
3. Shredded coconut – For extra flavour and texture in the base — toast it slightly for more nuttiness.
4. Chopped almonds – Brings a soft crunch to the mix. You can use flaked almonds or even pistachios.
5. Melted butter – Binds everything together and helps it toast to a golden finish.

First, lets make the lemon curd

If you haven’t made your lemon curd yet, start there. You’ll need it cooled and ready before folding it into the mousse.

We use our Lemon Curd Made from Scratch recipe — it’s silky, sharp, and full of citrus brightness. It comes together in under 30 minutes and keeps in the fridge for up to 2 weeks. Perfect for spooning into this mousse, but also lovely over toast, cake, or scones.

📍Click here for our full Lemon Curd Made From Scratch recipe. (insert your internal link)

Once your lemon curd is made and cooled, you’re ready to begin.

Toast the base
Crush digestive biscuits. Mix with brown sugar, coconut, almonds, and butter. Bake until golden, then divide into jars.

Whisk the mousse
Whip the ricotta and lemon curd until smooth. In a separate bowl, whip the cream with sugar and vanilla until soft peaks form.

Fold gently
Fold the whipped cream into the lemon mixture in batches until combined and airy.

Assemble and chill
Pipe the mousse over the biscuit base. Garnish with extra whipped cream, lemon curd, and berries. Chill for 2 hours before serving.

Helpful Tips & Tricks to Make Simple Creamy Lemon Curd Mousse

• Whip to soft peaks
  Don’t overwhip the cream — stop once soft peaks form. This keeps the mousse light and silky, not stiff or grainy.
• Use full-fat ricotta
  It gives the mousse a rich, creamy base. Low-fat versions tend to be watery and won’t hold the structure as well.
• Fold gently
  When combining the whipped cream with the lemon curd mixture, fold with a light hand. This keeps the mousse airy and prevents it from deflating.
• Cool the base fully
  Let the biscuit base cool completely before adding the mousse. This helps keep the layers clean and distinct.
• Use homemade lemon curd
  The flavour is brighter, fresher, and more nuanced than anything store-bought. (You can find our lemon curd recipe on the blog!)
• Chill before serving
  Let the assembled mousse chill for at least 2 hours — this helps the texture set and brings out the flavour.
• Perfect for prep
  These jars can be made a day ahead and kept chilled. Ideal for dinner parties or sunny brunch tables.

Commonly Asked Question??

Can I use store-bought lemon curd?
Yes, but homemade has a much fresher flavour. We highly recommend making it yourself — the difference is worth it.

What can I use instead of ricotta?
You can substitute with full-fat mascarpone or Greek-style yoghurt for a tangier version.

Can this mousse be frozen?
It’s best enjoyed chilled, not frozen. Freezing changes the texture and makes it grainy.

How long does it keep?
The assembled mousse will keep well in the fridge for up to 3 days. Always store covered.

Can I make this as a large trifle instead of jars?
Absolutely! Layer it in a glass dish for a shared dessert — just adjust the base quantities slightly.

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

Simple Creamy Lemon curd Mousse

Serves: 8-10 Prep Time: 25 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

For the biscuit base

• 3–4 digestive biscuits
• 1½ tbsp brown sugar
• 3 tbsp shredded unsweetened coconut
• 3 tbsp almonds, finely chopped or coarsely ground
• 3 tbsp unsalted butter, melted

For the mousse

• 250ml ricotta cheese
• 400ml heavy cream
• 1 tbsp icing sugar
• 1 tsp vanilla essence
• 1 cup lemon curd

To garnish

• A few teaspoons of lemon curd
• Reserved whipped cream
• Fresh berries (optional)

method

For the Biscuit Base

• Preheat the oven - Preheat to 180°C. Line a baking tray with parchment paper.
• Crush the biscuits - Place the digestive biscuits in a zip-top bag and crush with a rolling pin until fine.
  (3–4 digestive biscuits)
• Mix the base - In a bowl, combine the crushed biscuits, brown sugar, shredded coconut, chopped almonds, and melted butter. Mix well.
  (1½ tbsp brown sugar, 3 tbsp shredded coconut, 3 tbsp chopped almonds, 3 tbsp melted unsalted butter)
• Toast the mixture - Spread the mixture on the tray and bake for 7–8 minutes, stirring once, until golden and crisp.
• Divide and cool - Spoon the mixture into 8–10 jars or ramekins. Press down gently with a spoon. Let cool completely.

For the Mousse

• Whisk the ricotta - In a bowl, whisk the ricotta until smooth. Add the lemon curd and mix until creamy.
  (250ml ricotta cheese, 1 cup lemon curd)
• Whip the cream - In another bowl, whip the cream with icing sugar and vanilla essence until soft peaks form.
  (400ml heavy cream, 1 tbsp icing sugar, 1 tsp vanilla essence)
• Fold and combine - Fold the whipped cream into the lemon curd mixture in batches, until just combined.
• Assemble the jars - Spoon or pipe the mousse into the jars over the biscuit base. Smooth the tops or leave them rustic.
• Garnish and chill - Top with a swirl of whipped cream, a spoonful of lemon curd, and berries if using. Chill for 2 hours before serving.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!