Lemon and Coconut Mousse

I came back after a month long holiday in India to a blazing Sydney. A family wedding, cool winter days and so much fun with family and cousins some of whom I was able to meet after years. I realized I had to push myself to get back into work and creative mode this week. Sydney on the other hand was at it’s sunny best when I returned. I almost had a shock when I saw that my backyard had a growth spurt over the weeks it was left unattended. Yet, the lawns and the outdoors have lately become my favourite spot to shoot in. The light, the green vibes and generally the airy feeling has been inspiring enough to get me on my feet. With valentines’ day round the corner, I can find more excuses to use floral decorations and bright colours.

I was looking for an easy recipe for lemon Curd without eggs for a long time. A lot of friends have told me that they love lemon curd but home recipes tend to have an eggy smell and flavour. Finally, having gone through several different recipes, I came up with this version. There are no eggs, but it has a good lemon flavour with a subtle hint of coconut. The classic lemon curd (with eggs) is still my favourite but this one is great for people with egg allergies and vegetarians and more so if you love the lemon-coconut combo. It comes together quickly and tastes delicious. If you don’t want to make the mousse and want to just enjoy the lemon curd on it’s own either as a topping or a spread, that’s fine too.
The food colouring is optional. Without food colour this lemon curd is white. I’m so used to a bright, lemony yellow curd normally, so I used it. Feel free to leave it out if you wish to.

Lemon and Coconut Mousse
Serves 6

Lemon Curd
Makes 1 cup (approx)
3/4 cup coconut cream (made by refrigerating a can of coconut cream overnight. Once chilled, the fat/cream hardens and separates from the liquid content. Scrape off the cream from the top without disturbing the liquid.)
2 tsp lemon zest
1/3 cup freshly squeezed lemon juice
2 tbsp corn starch
1/4 cup castor sugar
1-2 drops of yellow food colour (optional)

Lemon Mousse
1 cup thickened cream
2 tbsp castor sugar (or more if you like it sweeter)
3/4 cup lemon curd

To make the lemon curd : Place the coconut cream, lemon zest and castor sugar in a medium saucepan.
In a small bowl place the lemon juice and cornstarch together and stir to dissolve. Add this mixture to the saucepan with coconut cream.
Bring the saucepan to a boil over low heat, whisking constantly until mixture thickens and turns into a lemon curd consistency (The lemon curd will thicken further upon cooling) Make sure you scrape the sides of the pan to ensure there are no lumps and the texture is smooth. Remove from heat. Add the food colour (if using) and stir to blend. Cool lemon curd to room temperature and store in the fridge to refrigerate.

Make the lemon mousse– In a large chilled metal bowl whip the thickened cream and sugar to almost stiff peaks. Fold in the lemon curd until well blended (do not whisk or over-mix). Divide between serving glasses. Refrigerate. When ready to serve, garnish with coconut chips, grated white chocolate or edible flowers. Enjoy!