Recipe courtesy of Darryl Robinson

Lemon Drop Mousse

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 15 min
  • Yield: about 1 cup
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1 cup whipped cream

1 cup Lemon Drop Curd, recipe follows

Lemon drop candies, crushed, for garnish

Lemon Drop Curd

8 tablespoons unsalted butter

6 tablespoons granulated sugar, plus 6 tablespoons

1 lemon, zested

3/4 cup lemon juice

1/4 cup lemon vodka

5 eggs

1/2 teaspoon vanilla extract



  1. Fold 1/3 of the whipped cream into the bowl with the lemon curd and stir to combine. Slowly add the remaining whipped cream and mix until it is just combined, leaving a few streaks of cream. Spoon the mixture into serving cups and garnish with crushed lemon drop candies. To make Lemon Drop Curd: In a medium mixing bowl combine the butter, 6 tablespoons of sugar, and the lemon zest and whisk until creamy. In another medium mixing bowl combine the lemon juice, vodka, eggs, and remaining 6 tablespoons sugar. Transfer this liquid mixture to a heavy saucepan and set over low heat. Add the butter mixture and heat until melted. Whisk, not allowing the mixture to boil, until the curd thickens, about 10 minutes. Once the mixture has thickened remove the pan from the heat and pour the curd into a medium bowl. Lay plastic wrap directly on the surface of the curd. Chill until cold, at least 1 1/2 hours. Curd will keep for up to 1 week in the refrigerator.

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