When spring arrives we start to see some beautiful changes. The breezy blue sky promises warmer days to come and we start seeing a whole new spectrum of colors, smells and experiences.

Even our choices in food changes from heavy to a new zesty energy and a craving for something light!

My craving lately has been something lemony, lemony, lemony!

I decided to whip up one of my favorite desserts, lemon mousse with fresh blueberries.

It is easy, quick and oh-so-good!

Lemon Mousse with Fresh Blueberries

  • 1 cup sugar
  • 3 large whole eggs
  • 3 large egg yolks
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • salt
  • 1 cup heavy cream
  • 1/2 cup good jarred lemon curd (room temperature)
  • sweetened whipped cream, recipe follows
  • sliced lemons and fresh blueberries, for garnish

In a large heatproof bowl,

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whisk together the 3 whole eggs, 3 egg yolks, sugar, the lemon zest, lemon juice, and a pinch of table salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding.

Take off the heat and set aside for 15 minutes.

Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks.

Carefully fold

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the whipped cream into the lemon mixture.

Fold in the lemon curd, and pour into 6 individual souffle dishes.

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Decorate with sweetened whipped cream, fresh blueberries and lemon slices that have been cut into quarters.

Chill and serve cold.

Sweetened Whipped Cream

  • 1 cup cold heavy cream
  • 1-2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract

Place the cream in the bowl of an electric mixer fitted with the whisk attachment.

Whip on medium and then high speed until the cream just forms stiff peaks.

Add powdered sugar and vanilla and whip until blended.

Spoon the whipped cream into a pastry bag fitted with a large star tip.

You could even serve this lemon mousse with fresh blueberries at one of your spring seasonal celebrations and still make a modern meal without trampling on tradition.