Creamy Lemon Curd Mousse
Recipe type: Dessert
Serves: 6 servings
  • 250g (8.8 oz) mascarpone cheese
  • 200g (7 oz) Fromage Frais (or substitute such as Greek yoghurt or plain yoghurt/cottage cheese)
  • 175g (6.1 oz) lemon curd
  • Good squeeze of lemon juice
  • 1 large egg white (or 2 smaller ones)
  • 6 tablespoons lemon or orange liqueur (I used 3 Tbsp orange liqueur & 3 Tbsp lemon juice)
  1. In a large bowl, whisk together the mascarpone, Fromage Frais (or yoghurt/cottage cheese, but not cream if you're using it) and 100g of the lemon curd until smooth. Add the lemon juice and whisk briefly. Rinse the beaters.
  2. In a separate bowl, whisk the egg white/s until stiff and gently fold this into the lemon curd mixture. *(If you're adding cream, this is where you'd add it - see note below).
  3. Divide between 6 small glasses, dishes or ramekins. Cover and chill for at least 30 minutes or up to 2 hours.
  4. Meanwhile, mix the remaining curd with the liqueur to give a smooth sauce. Spoon a little over each mousse and serve with your favourite biscuits (I served with Orange and Almond Tuiles).
* If using cream instead of Fromage Frais, fold 1 cup of softly whipped cream into the mixture after adding the egg whites.
Recipe by The Kiwi Cook at