iced lemon mousses
- 300g or 312g jar good-quality lemon curd (we used Tiptree)
- zest 1 lemon
- 300ml pot whipping or double cream
- 25g lemon shortbreads or crunchy lemon flavoured biscuits
- plus extra to serve
- if you like
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.