Easy Lemon Mousse

Step 1

In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.

Step 2

Gently fold in lemon curd and lemon zest until evenly incorporated.

Step 3

Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.

Step 4

Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.