| • 2 Cups Heavy Cream |
| • 8 Ounces Cream Cheese at Room Temperature |
| • ½ Cup Powdered Sugar |
| • 1 Cup Lemon Curd |
| • ½ tsp Lemon Extract, or more to taste |
| • Pinch of Salt |
| • Yellow Food Coloring (Optional) |
| 1: Set the cream cheese out to come to room temperature to soften. |
| 2: Chill a medium mixing bowl and your beaters. |
| 1: In a chilled mixing bowl, whip the cream for 2 to 3 minutes until stiff peaks form. Set aside for a moment. | |
| 2: In a large bowl, mix the cream cheese, powdered sugar, lemon curd, lemon extract, and salt. Mix in food coloring, if desired. | |
| 3: Fold the whipped cream into the lemon mixture, being careful to not deflate the whipped cream. | |
| 4: Divide the mousse into serving glasses, or put it in a serving bowl to be served later. Refrigerate for at least one hour. Serve cold. |
Adapted from the Come Sit at My Table channel on YouTube.