Recipe: White Chocolate Mousse with Lemon Curd


What better way to use up lemons than to make lemon curd? I swear I could eat this stuff by the spoonful, it is just so good! After going home on the weekend, as per usual I came home with a massive supply of lemons. I love trying different recipes using lemon, as it is one of my absolute favourite flavours. The zesty kick that it provides in the recipe is just mouth-watering, and it’s set off by the creaminess of the white chocolate mousse. Add in some shortbread for texture, and we are good to go. And I better mention how beautiful it looks when presented in serving glasses – restaurant quality for sure!

Collect (for the mousse)

  • 250 g white chocolate
  • 100 ml cream
  • 150 g shortbread
  • 25 g butter, melted
  • salt
  • 1 c whipped cream
  • 4 egg whites

Collect (for the lemon curd)

  • 1/2 c sugar
  • 1/2 c lemon juice
  • zest of 4 lemons
  • 4 egg yolks
  • 1 egg
  • 25 g butter, cubed


  1. Preheat the oven to 180°C bake. Line a baking tray, and have six serving glasses ready.
  2. To make the curd, whisk the sugar, lemon juice and zest, egg yolks and whole egg in a heatproof bowl. Simmer for 10 – 15 minutes (or until thick). Whisk in the butter one cube at a time. Once smooth, set aside to cool to room temperature.
  3. Melt 80% of the chocolate over boiling water (do not let the water touch the chocolate). Add the cream and stir until melted and smooth. Remove from the heat and cool to room temperature.
  4. To make the crumb, crumble the biscuits to a coarse crumb and add to a mixing bowl. Stir in the melted butter and salt. Spread onto the prepared tray and bake for about 10 minutes or until golden.
  5. Gently fold the whipped cream into the cooled chocolate mixture (make sure it’s not too warm else it will melt the cream).
  6. Beat the egg whites in a clean bowl until soft peaks form – they should be firm, but should still fold back on themselves. It is important not to over-beat. Add the egg white slowly to the chocolate mixture, folding it gently.
  7. Divide the lemon curd amongst the glasses. Spoon the mousse over top. Cover and refrigerate for 3 hours or more.
  8. Garnish with the grated remaining 20% chocolate + the shortbread crumb shortly before serving.


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