In a large mixing bowl, pour in cold heavy cream, add confectioner's sugar, and a pinch of salt. Using an electric mixer on medium speed, whip the mixture for about 2-3 minutes until medium peaks start to form.

Gently add lemon curd and lemon zest to the whipped cream mixture. Carefully fold the ingredients together until fully combined.

Divide the lemon mousse mixture into small dessert glasses, filling each one with approximately ½ heaping cup.

Cover each glass with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the lemon mousse to chill and firm up.

Once chilled, remove the mousse from the refrigerator and add a dollop of whipped cream or a sprinkle of lemon zest on top before serving.