Decadent Lemon Curd Mousse with Blueberries & Toasted Coconut: A Timeless Dessert Recipe

Imagine a dessert that perfectly captures the essence of summer: the bright tang of lemon, the sweet burst of fresh blueberries, and the delightful crunch of toasted coconut, all enveloped in a cloud of creamy, subtly sweet whipped mousse. This Lemon Curd Mousse with Blueberries and Toasted Coconut isn’t just a treat; it’s an experience. It’s the kind of elegant, yet surprisingly approachable, dessert that calls for a celebration or simply elevates an ordinary evening into something extraordinary. Get ready to impress your guests, or simply indulge yourself, because dessert is about to be utterly spectacular.

The Enduring Allure of Classic Combinations

Some recipes, much like classic stories, are simply timeless. This particular recipe for Lemon Curd Mousse with Toasted Coconut and Blueberries hails from an old Bon Appétit issue, specifically August 1997. While that might seem like a blast from the past, it’s a testament to its enduring appeal. It proves that when it comes to the harmonious blend of certain flavors and textures, a truly good recipe never goes out of style.

For avid home cooks and culinary enthusiasts, discovering or revisiting such gems is a true pleasure. Many, like myself, have a system for preserving these culinary treasures, whether it’s through neatly cataloged “tear-outs” or digital archives. This dedication to preserving deliciousness highlights how deeply we value recipes that consistently deliver joy and flavor. And this lemon and blueberry combination is certainly one worth keeping close at hand.

I will admit, this particular dessert is definitely on the richer side. But then again, it is dessert! The key, as with all good things, is moderation. Each spoonful is a delightful indulgence, offering a harmonious blend of creamy, tart, and sweet with a satisfying textural contrast. It’s a dish designed to be savored, making every bite count.

What You’ll Need to Make This Awesome Lemon Curd Mousse with Blueberries

Crafting this elegant lemon curd mousse requires a few key ingredients, each playing a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Unflavored Gelatin: This is your secret weapon for a perfectly set mousse. Unflavored gelatin is a colorless, odorless, and tasteless powder that acts as a thickening and stabilizing agent. It gives the mousse its characteristic light, airy yet firm texture, preventing it from collapsing. Without it, your mousse wouldn’t hold its beautiful form.
• Granulated Sugar: Providing the essential sweetness that balances the tartness of the lemon. When possible, I prefer to use organic granulated sugar. It’s often less processed than conventional refined sugar, sometimes retaining a hint of molasses, which contains small amounts of vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides, making it a more conscious choice.
• Lemon Juice: As always, freshly squeezed lemon juice is paramount. The vibrant, zesty flavor of fresh lemon juice is irreplaceable and forms the backbone of the delicious lemon curd. Avoid bottled lemon juice, as it often lacks the brightness and can introduce a slightly artificial taste.
• Eggs: This recipe calls for large eggs, which can be chilled or at room temperature. You’ll be using just the egg yolks for the lemon curd, which contribute to its rich color, creamy texture, and emulsifying properties. Don’t discard the egg whites; save them for another use, perhaps a meringue or an omelet!
• Lemon Zest: For an intense burst of lemon flavor and aromatic oils, lemon zest is crucial. The finer the zest, the better it integrates into the curd and releases its fragrant essence. I highly recommend using a microplane grater for the best results, as it produces super-fine zest without grating into the bitter white pith.
• Unsalted Butter: Cut into small pieces, unsalted butter is vital for the luxurious richness and smooth texture of the lemon curd. Using unsalted butter allows you to control the overall salt content of the dish and ensures that the natural butter flavor shines through without the influence of added salt, which can sometimes mute other flavors.
• Sweetened Flaked Coconut: This ingredient adds a wonderful chewiness and nutty flavor, especially when toasted. Sweetened coconut is typically moister and sweeter than the plain, unsweetened variety due to the added sugar, making it ideal for baking and desserts where you want that extra sweetness and a softer texture. It toasts beautifully to a golden, crunchy perfection.
• Light Brown Sugar: Used to caramelize the toasted coconut, light brown sugar contributes a richer, more complex sweetness. In contrast to its white counterpart, brown sugar boasts a caramel-like, slightly nutty flavor due to its molasses content. This deepens the flavor of the coconut and helps achieve that irresistible golden crunch.
• Whipping Cream: Chilled and ready to be whipped! You can use either heavy cream or whipping cream for this recipe, but it’s good to be aware of the subtle differences. Heavy cream has a slightly higher fat content (36-39%) compared to whipping cream (30-36%). While both will whip, whipping cream tends to produce a lighter, fluffier texture, which is often preferred for a delicate mousse or a cloud-like topping. However, if heavy cream is all you have, it will certainly work beautifully in this indulgent dessert.
• Powdered Sugar: Also referred to as confectioners’ sugar, this fine sugar is best used when whipping cream for toppings. Its finely milled texture dissolves instantly, producing a very smooth, silky cream without any noticeable sugar crystals, ensuring a refined finish for your mousse topping.
• Pure Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth to the whipped cream. Always opt for pure vanilla extract over imitation, as the latter can have a less complex and sometimes chemical taste.
• Fresh Blueberries: The star of the show! Fresh blueberries are absolutely essential here. Their vibrant color, juicy texture, and naturally sweet-tart flavor provide a perfect counterpoint to the rich lemon curd mousse. Choose plump, firm berries for the best results.

Crafting Your Decadent Dessert: Step-by-Step Preparation

The Lemon Curd: Your Mousse Foundation

The beauty of this dessert begins with the lemon curd, which can be prepared well in advance, up to three days. It’s so delicious on its own; you might be tempted to eat it straight from the bowl! (I can imagine it spread on a warm biscuit, perhaps with some raspberry jam. Pure bliss!) For the mousse, however, we’ll turn it into something even more magical.

To start, you’ll need to bloom your gelatin. This crucial step ensures the gelatin dissolves properly and distributes evenly, giving your mousse a stable yet light texture. Place two teaspoons of water in a small bowl and sprinkle the unflavored gelatin powder evenly over the surface. Allow it to stand for ten minutes; this gives the gelatin time to absorb the water and swell, a process known as blooming.

Next, in a heavy-bottomed saucepan, whisk together the granulated sugar, fresh lemon juice, egg yolks, and lemon zest until well combined. Add the small pieces of unsalted butter. Cook this mixture over medium heat, stirring constantly for about 7 to 9 minutes. Constant stirring is key to prevent the eggs from scrambling and to ensure a silky smooth curd. The mixture will gradually thicken and just begin to bubble gently at the edges. Once it reaches this consistency, immediately remove it from the heat.

Stir in the bloomed gelatin mixture until it is completely dissolved into the warm lemon curd. Transfer the curd to a medium bowl and immediately press waxed paper directly onto the surface. This step is crucial to prevent a “skin” from forming as the curd cools. The original recipe suggests plastic wrap, but I prefer good old-fashioned waxed paper, just like my mom used for homemade pudding, as it avoids direct contact between hot food and plastic. Chill the lemon curd until it is thoroughly cold; this can take several hours or overnight. Once chilled, it can be stored in the refrigerator for up to three days, ready for assembly.

Perfectly Toasted Coconut for that Golden Crunch

While your lemon curd is chilling, it’s the perfect time to toast the coconut. The goal here is to achieve a beautiful golden color and an irresistible crunch that will add a fantastic textural contrast to the smooth mousse. This step requires your full attention, as coconut can go from perfectly golden to burnt in a matter of seconds. Trust me on this: I once over-toasted (sounds better than “burnt,” don’t you think?) my first batch and had to start over. It’s a good thing I had extra supplies!

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper – you’ll thank me for this tip when it’s time to clean up. Spread the sweetened flaked coconut evenly over the prepared baking sheet. Then, sprinkle the light brown sugar evenly over the coconut. Bake until the coconut is golden, stirring frequently to ensure even toasting, which usually takes about 10 minutes. Once golden, remove from the oven and allow it to cool completely on the tray. As it cools, it will become even crispier.

Whipping the Cream to Cloud-Like Peaks

Just before assembling, it’s time to prepare the whipped cream. This recipe calls for whipping cream, which is slightly different from heavy cream. Have you ever wondered about the distinction? There is indeed a difference! Heavy cream typically has a fat content of 36% to 39%, while whipping cream contains between 30% and 36% fat. This means whipping cream generally whips up to be lighter and fluffier, which is often what you desire for a delicate mousse or a cloud-like topping. While I recommend using whipping cream for that extra airiness, if heavy cream is what you have on hand, it will still yield delicious results, especially since it’s mostly folded into the mousse and used as a topping.

To whip the cream, ensure both your cream and your mixing bowl (and beaters, if using a hand mixer) are thoroughly chilled. Beat the cream in a medium bowl until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream holds its shape firmly. Once whipped, you’ll divide it. Fold one cup of this plain whipped cream into your chilled lemon curd; this combination creates the luxurious, airy lemon curd mousse. To the remaining whipped cream, add the powdered sugar and pure vanilla extract. Gently whisk these in just enough to combine, ensuring your topping is subtly sweet and fragrant.

Assembling Your Elegant Lemon Curd Mousse Parfaits

This Lemon Curd Mousse with Blueberries is truly impressive when served parfait style in elegant stemmed glassware. The distinct layers of creamy mousse, vibrant blueberries, crunchy coconut, and fluffy whipped cream create a stunning visual appeal that is sure to delight. To assemble, set up six 10-to-12-ounce stemmed glasses. In each glass, spoon a layer of fresh blueberries, followed by a generous layer of lemon curd mousse, then a sprinkle of the toasted coconut mixture, and finally, a dollop of the flavored whipped cream. Repeat this process with one more layer, ensuring each element is visible. To finish, top each parfait with a final flourish of fresh blueberries, a dollop of cream, and a scattering of remaining toasted coconut and berries. For best results, these parfaits can be made up to six hours ahead of serving. Simply cover them gently and chill until you’re ready to enjoy.

Serving Suggestions & Tips for Enjoying Your Dessert

While the individual parfait glasses offer an elegant presentation, be aware that this dessert is quite rich. Some guests might prefer a smaller serving, especially if it follows a substantial meal. An excellent alternative is to set up this beautiful dessert in a not-too-large glass trifle dish. This allows the distinctive layers to shine through, creating a stunning centerpiece for your dessert table. Served this way, you and your guests can all enjoy just a taste, or go back for a little more, without feeling overwhelmed. It’s a wonderful way to offer flexibility while still showcasing the dessert’s visual appeal and deliciousness.

5 from 3 votes

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Lemon Curd Mousse with Blueberries

Adapted from Bon Appétit

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

• 2
  teaspoons
  water
• 1/2
  teaspoon
  unflavored gelatin
• 1
  cup
  sugar
• 1/2
  cup
  freshly squeezed lemon juice
  (from 3 to 4 lemons)
• 6
  large egg yolks
  (egg whites reserved for another use)
• 2
  tablespoons
  grated lemon peel
• 3/4
  cup
  unsalted butter, cut into small pieces
  (1 1/2 sticks)
• 1
  cup
  sweetened flaked coconut
• 1/4
  cup
  light brown sugar, packed
• 1 1/2
  cups
  chilled whipping cream
• 1
  tablespoon
  powdered sugar
• 1/2
  teaspoon
  vanilla extract
• 12
  ounces
  fresh blueberries

Instructions

1. Place 2 teaspoons water in a small bowl; sprinkle gelatin over. Let stand 10 minutes.

2. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)

3. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread coconut on the prepared baking sheet. Sprinkle brown sugar over. Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.

4. Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd. Add powdered sugar and vanilla extract to the remaining cream; gently whisk to combine.

5. Layer 2 to 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 6 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, a dollop of cream, some coconut mixture and more berries.

6. Can be made 6 hours ahead. Cover; chill.

More Blueberry Goodness to Explore…

If you love the sweet and tart charm of blueberries, here are a few more delightful recipes to satisfy your cravings: