In a large bowl, add heavy cream, confectioner's sugar, and a pinch of salt. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
Gently fold in lemon curd and lemon zest until evenly incorporated.
Divide into 8 small dessert glasses (about ½ heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill and firm up. Serve cold.
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Notes
1 tablespoon lemon zest = zest of one large lemon
Do not skip the step of chilling - this firms up the mousse and changes the texture slightly.
This is a lightly sweetened, less sweet dessert, and the sweetness depends on the brand of lemon curd used. If you'd like a sweeter mousse, feel free to add more sugar.
Mousse will keep for 4-5 days in the refrigerator, but is best served within 1-2 days.
Optionally, garnish with a dollop of whipped cream, lemon zest, or a vanilla wafer.