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.