Saturday, October 30, 2021

Weekend Cooking: When Life Gives You Lemon Curd

 Normally on the last Saturday of the month, I would be sharing the bakes that I made, but I have decided to move that from the last Saturday of each month to the beginning of the next month.There are a couple of reasons. One is that I often find myself making something on the last weekend of the month thinking it is a bit silly that I will have to post about it in a month's time. The other reason is because I want to link up my post with In My Kitchen, hosted at Sherry's Pickings, and you can only link up to that in the first two weeks of each month.

This leads me with a dilemna about what to post today!

If you recall, last week I shared a recipe for Lemon Angel Food Cake, which is a recipe by Mary Berry. One of the components of that cake, is a lemon curd. The recipe makes a lot more than you need which means that I have leftover curd.

This week, I am therefore going to share a recipe for lemon mousse. I originally learned this recipe when I was make an amazing Lemon Mousse Cake through Bake-it Box a few years ago. In that recipe, you make the curd which is one component in the construction of the cake, but then you use the curd as the basis of mousse which is another component in the cake. 

The first time I made the Lemon Angel Food Cake, I used the curd to make the mousse as a mid week dessert, and it was delicious, so now I want to share that recipe so that I can find it next time I want to make it. 

My intention is to take this to the kids house for dinner on Tuesday afternoon (we have a public holiday on Tuesday) but I am trying to figure out what to do with the lemon mousse. Do I just make individual servings, or one big serve. Do I make some biscuits to have with it? Do I make a biscuit base and then pour the mousse over the top to try and make a different version of lemon mousse cake. So many options!

Lemon Mousse

240ml cold thickened cream

2 tbspn icing sugar

1 tspn vanilla extract

45 ml cold water

1 1/2 tspn gelatine powder

1 1/4 cup (360g) lemon curd

1 tspn lemon extract (optional)

Sprinkle the gelatine powder over the cold water. Whisk to combine and set aside to bloom for 5 minutes.

Beat together the cold cream and icing sugar until medium stiffness. Folder 1/3 of the whipped cream into the lemon curd. Add the vanilla extract and pour the mixture bck into the remaining cream. Mix until halfway incorporated.

Microwave the bloomed gelatine at 10 seecond intervales until it's hot to the touch.

Add a few spoonfuls of the mousse into the hot gelatine and quickly whisk until completely incorporated. Pour the gelatine mixture back into the mousse and whisk

Add a few drops of lemon extract, according to taste and mix (optional)

Pour or pipe into individual ramekins, or one large serving dish.

What would you do with leftover lemon curd?

Weekly Meals

Saturday - Dinner with family

Sunday - Dinner with family

Monday - Steak, egg and chips

Tuesday - Teriyaki Salmon Stir Fry

Wednesday  - Spaghetti Bolognaise

Thursday - Chicken Kiev tray bake

Friday - Takeaway

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page


  1. I love lemon curd, though I usually just buy it in a jar. Lazy me.

    best... mae at

  2. I've actually heard of lemon curd but have never actually tasted it. It sounds super delicious and my lemon loving husband would flip over it. Wonderful recipe - thanks

  3. Lemon curd is one of my favorite things!!! Oh the dilemma of what to serve it with!

    1. In the end I am going to go with crumpets.

  4. Lemon anything works for me but lemon curd is a special treat. I like it on scones but I bet it would be dynamite in puff pastry.

    I brought you a Donna Hay stew this week. Pity we can’t share our table!

    1. I am definitely going to come and check out your stew Tina!

  5. Add me to the lemon curd fans, and lemon-anything fans, actually! I am getting ready to make Linda McCartney's lemon cake for no other reasons than (1) lemon cake and (2) Paul McCartney's wife! :--)

    1. Oh, I might need to google that!

    2. Alas, it turned out pretty horrible - so dry. Sigh, when life gives you lemons.... (well, it could have just been me of course). But I did use a zester for the first time and that was kind of fun.

  6. Thanks Marg for sharing your recipe for lemon curd and hosting this fun blog party. My share is "Savvy Food Tips to Reduce Salt Intake" from me, Nancy Andres @ Colors 4 Health. Have a great week!

  7. Another week with a lemon recipe, I love it! Now that we have chickens, we have an abundance of eggs, perfect for the Angel Food Cake and this Lemon Mousse. Thanks for hosting weekend cooking.

    1. There won't be another one next week Melynda. That would be too cheeky!

  8. I love anything lemon! I make my mousse in individual dishes. My recipe doesn't need any gelatin.
    Love curd on toast too.

    1. I will have to try a gelatin free mousse recipe Jackie!

  9. It took me hours to make deviled eggs last night for a tailgate so I don't imagine I will be making my own lemon curd any time soon. However, I did buy a jar recently and really wish I could remember what recipe inspired the purchase!

  10. As I get older, I'm becoming more of a lemon fan, but I rarely buy lemon curd and I've definitely never made it! Could you mix it into yogurt, I wonder? I do that with homemade jam and plain yogurt to cut the sugar down from the store-bought sweetened yogurts.

    1. You definitely could add it into yoghurt Laurie!

  11. i love lemons and really lemon-y lemon curd! 'twill be lovely to have you for IMK :)



Related Posts with Thumbnails

  © Blogger template Simple n' Sweet by 2009

Back to TOP