1 cup heavy cream, chilled
1/4 cup lemon curd (store-bought or homemade)
1 tablespoon powdered sugar (adjust to taste)
Zest of 1 lemon (optional, for extra lemon flavor)
Before starting, make sure your high-speed blender jar and the heavy cream are well chilled. This helps in achieving a better whipped consistency.
If you haven't already, prepare your lemon curd. You can use store-bought lemon curd or make your own using a separate recipe (see above).
Place the chilled heavy cream into the chilled blender jar. Add the lemon curd, powdered sugar, and lemon zest (if using).
Start blending on high speed. Depending on your blender, this typically takes about 1-2 minutes. Keep an eye on the mixture; you want it to reach a thick, whipped consistency similar to traditional whipped cream.
Stop blending once the mixture has thickened and forms soft peaks. Be careful not to over-blend, as the cream can turn into butter if blended for too long.
Once whipped to your desired consistency, you can serve the Lemon Curd Whipped Cream immediately or transfer it to a bowl and chill it in the refrigerator until you're ready to use it.
Just before serving, garnish with fresh berries or mint leaves if desired.
Store any leftover whipped cream in an airtight container in the refrigerator for up to 2-3 days. Before using again, you might need to re-whip slightly to restore the fluffy texture.