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Lemon mojito mousse (Kevin Van Paassen for The Globe and Mail)

Lemon mojito mousse

(Kevin Van Paassen for The Globe and Mail)

Lemon mojito mousse Add to ...

This is a modern take on lemon mousse. To make this recipe even easier you can buy jars of lemon curd. You can make smaller servings or double the recipe to feed more.

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  • Ready time: 3 hours, including cooling time
  • Servings: 4


1 cup granulated sugar

1/2 cup unsalted butter

1 tbsp grated lemon zest

1/4 cup lemon juice

4 egg yolks, well-beaten


1 cup lemon curd (above)

1/2 cup mascarpone

2 tbsp finely chopped mint

2 tsp grated lime zest

2 tsp icing sugar

1/2 cup whipping cream

4 mint leaves


Combine sugar, butter, lemon zest, juice and egg yolks in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 7 to 10 minutes. Do not let the mixture boil or it will curdle. Remove from heat and let cool. Refrigerate until needed. (It also freezes well).

Stir lemon curd and mascarpone in a large bowl. Set aside. Crush mint, lime zest and icing sugar with a mortar and pestle or the back of a spoon. Whip cream until stiff peaks. Fold mint mixture into cream. Remove 1/4 cup of the whipped cream mixture and set aside. Fold remaining cream into lemon curd mixture.

Divide lemon mousse evenly into four 1/2-cup dishes. Top with a dollop of mint cream and a mint leaf.

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