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Lemon Mousse and Raspberry Sauce

June 12, 2010

Lemon is a big favorite for summer desserts and this is one of the lightest, fluffiest desserts you might be craving this summer.  It is a super fast desert, IF you have planned in advance, as you do need the Lemon Curd.  Since I enjoy both deserts I usually make extra lemon curd in anticipation of this dessert as it will last a few days in the refrigerator.  It is delicious just own its own or add some fresh fruit and as a special treat some raspberry sauce.


Lemon Mousse with Raspberry Sauce


  • 1 1/2 C. Lemon Curd (Recipe included on this site)
  • 1 C. Whipping Cream
  • 1 t. Pure Vanilla Extract


  1. Chill the bowl and hand mixer prior to mixing cream (about 30 minutes)
  2. Whip the cream until it is fluffy
  3. Add the vanilla
  4. Fold into the Lemon Curd
  5. Spoon into dessert cups and chill
  6. Decorate with raspberries and raspberry sauce (Recipe Below)

Raspberry Sauce


  • 1 Pint Raspberries (1/2 pint for the sauce, remainder to decorate the mousse)
  • 1 T. Sugar
  • 1/2 t. Lemon Juice
  • Sugar
  • Water


  1. Heat raspberries and sugar in a saucepan
  2. Cook until the raspberries are broken down (about 10 minutes)
  3. Remove from the heat and strain to eliminate seeds
  4. Serve warm or cold

(Serves 4)

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