Ingredients
Equipment
Method
- Make the lemon curd: in a medium saucepan, whisk together the eggs, egg yolks, granulated sugar, lemon juice, and lemon zest. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Do not let it boil.
- Strain the curd through a fine mesh sieve into a bowl. Cover with plastic wrap pressed onto the surface and chill until completely cold, at least 2 hours.
- Make the compote: in a small saucepan, combine the berries, sugar or honey, and lemon zest. Cook over medium heat, stirring and lightly crushing some berries, until juicy and slightly thickened, about 8 minutes. Chill completely.
- Whip the creams: beat 1½ cups heavy cream with ¼ cup powdered sugar to stiff peaks for the mousse. Separately beat 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks for the topping.
- Gently fold the chilled lemon curd into the mousse whipped cream. Fold, do not stir, to keep the mousse airy and light.
- Assemble: in clear glasses, layer lemon mousse, then berry compote, then a dollop of the topping whipped cream. Garnish with fresh berries and chill until ready to serve.
Nutrition
Notes
Net carbs: 27g per serving (28g total carbs minus 1g fiber).
Substitutions: Swap honey for granulated sugar, and use any single berry or mix you like.
Storage: Assemble up to 1 day ahead and keep covered in the fridge. Best within 2 days.
Reheating: None needed. Serve chilled straight from the fridge.
