Curd-based Mousse

Once I learned to make a good curd, and was thinking about what I could do for the green of St Patrick’s day, I decided to make a lime version of the curd, and then convert it into a mousse. The curd recipe says that all you need to do is substitute lime for lemon.

lime mousse 002

Lime curd is not really green- it is still a yellow color, so I added a few drops of food color to the curd to get a definite green color for my lime curd.

This recipe will also work with the lemon curd if you want. And it is also easy to expand the recipe from 6 servings to more. I increased the amounts of the ingredients by 50% and could have easily gotten 10 servings- I only needed 8 servings so the rest went into the refrigerator for me. The increase of 50% means the 10 ounces of curd becomes 15 ounces. And when I finished making the curd, I had about 20 ounces so the recipe could be doubled with a single recipe of curd.

Curd-based Mousse


  • 10 ounces curd of your choice
  • 1 cup heavy cream
  • 8 ounces cream cheese at room temperature
  • 1 cup fresh berries as garnish


  1. Whip the cream to the soft peak stage
  2. In a second bowl, mix the curd and cream cheese until smooth
  3. Stir the curd mixture into the whipped cream until well blended
  4. Divide into 6 glasses
  5. Divide the fresh berries among the 6 glasses
  6. Refrigerate until serving

Since I was making this as a St. Patrick’s day dessert, I had also made Two-Tone Brownies and added green food color to what is normally the white cream cheese frosting layer. That is why the brownies also appear in the photo.

I hope this gives you some ideas for dessert, and how to tie the desserts to the holiday if necessary by using a little food coloring.

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