When Aunty J started bringing this dessert to family events it was like she had been chipping away at this recipe to bring so many of my favourite ingredients together! Not a dessert for the rest of the family to enjoy, but just me!
I’m a sucker for anything with lemon in it. When I was younger I even drew sketches of the cafe I wanted to open in the future that had lemon in every dish and a big lemon tree in the front yard for people to help themselves. (I should copyright that idea, I may still do it one day.) And Ginger Nuts. My housemate and I don’t mind a few Gingy’s with our cup of tea after dinner every night. They’re pretty much a staple in our household. So when this lemon curd mousse entered my life, topped with ginger nut crumble I knew my life had changed forever.
A few notes about this recipe – The gingernut crumble is quite easy to make, however you can replace it with crushed bought ginger biscuits if you want to skip a step. This can be made a day or two ahead of serving.
The curd is best made at least the day before (or the morning) you want to use it so it has time to cool. You can also use store bought lemon curd if you’d like.
I have made the mousse up to a day before serving and it has still been great.
This recipe is a cross between a mousse and a cheesecake.
Lemon Curd Mousse with Gingernut Crumble
150ml of lemon curd (see recipe below or buy a good quality lemon curd)
150g cream cheese, at room temperature
250ml double cream
200g condensed milk
1 lemon, grated zest and juice
1 lime, grated zest and juice
gingernut crumble (see recipe below or use store bought Gingernuts) and chopped pistachios to serve
180ml lemon juice (approximately 3-4 lemons)
finely grated zest of one lemon
5 eggs (59g eggs), lightly whisked/beaten to combine
165g caster sugar
125g unsalted butter, chopped into cubes
65g unsalted butter, chopped and at room temperature
50g soft brown sugar
1 tablespoon of treacle
1 egg yolk
185g self-raising flour (plus extra for dusting if needed)
½ teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
- Combine all the ingredients together in a microwave safe bowl. Make sure you beat the eggs separately before adding to the other ingredients, as it is difficult to beat them properly after they are added to the ingredients due to the butter cubes. If it isn’t mixed well enough you do risk getting some white specks of cooked egg whites in the end product. Don’t panic though if you do, you can always strain these out at the end.
- Cook the mix in the microwave for 6-8 minutes on medium power, stirring regularly until the mixture thickens. I stir the mix every 20 – 30 seconds. It may seem like it is never going to thicken, however around the 6-7 minute mark you will find it suddenly thickens very quickly.
- Strain the curd through a sieve after it has finished cooking and has thickened. Place in an airtight container or sterilised jars and keep in the fridge for up to two weeks. You will only need to use part of this for the mousse. Allow to cool in the fridge before using in the mousse.
- Preheat oven to 180°C fan forced (200°C without fan). Line a baking tray with baking paper.
- Beat the butter, sugar, treacle and egg yolk together in a bowl until combined. Once combined, sift in the flour, bicarb, ginger, mixed spice and cinnamon.
- Using your hands, mix the ingredients together until they form a dough (it will be quite dry). If it is a bit sticky add a little more flour. Make the crumbs by pushing/rubbing the dough through your fingers over the baking tray.
- Bake for approximately 8 minutes (will depend on how large/small your crumbs are) until golden. Remove from the oven and set aside to cool. Once cool, store in an airtight container until needed. The crumble does look a bit like “cat food”, but I assure you, it’s tasty.
- Whisk the cream cheese in a large bowl until soft and smooth (use a stand mixer or electric hand whisk). Once soft and smooth, add the cream and condensed milk and whisk until thick and creamy. It will get lighter (i.e. more mousse-like) and creamier the longer you whisk.
- Once thick and creamy, add the lemon and lime zest and juice as well as the 150ml of lemon curd. Whisk for a few seconds more only.
- You can serve immediately or store in the fridge until you are ready to serve. To serve, spoon (or pipe) the mousse into six glasses/dishes or alternatively one big bowl and top with the crumble and pistachios.