In a large mixing bowl, combine the whipping cream, cream cheese, and powdered sugar.

Beat on high for about 3 minutes, until stiff peaks form, making the mixture light and fluffy.
Add the lemon curd and stir until well incorporated.

Taste test and adjust the tartness by adding more lemon curd if desired.
Divide the mixture into ramekins or parfait glasses.

Refrigerate the mousse until you’re ready to serve.

If refrigerating for more than an hour, cover the ramekins with plastic wrap.
Garnish with lemon slices, lemon zest, strawberries or raspberries, and fresh mint leaves before serving.