Creamy lemon mousse in cups, paired with buttery shortbread for an elegant, refreshing and zesty dessert experience.
# What You'll Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
03 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 tablespoon lemon zest
05 - 1 cup heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread
08 - 1 cup unsalted butter, room temperature
09 - 2/3 cup powdered sugar
10 - 2 cups all-purpose flour
11 - 1/4 teaspoon salt
12 - 1 teaspoon vanilla extract
→ Garnish (optional)
13 - Fresh berries
14 - Lemon zest curls
15 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream butter and powdered sugar until light and fluffy. Blend in vanilla extract. Mix in flour and salt until the dough just comes together.
02 - Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles. Arrange on prepared baking sheet and bake for 12–15 minutes, until edges are pale golden. Cool the cookies completely on a wire rack.
03 - Combine egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest in a heatproof bowl. Place over simmering water and whisk constantly until thickened and pale, approximately 5–7 minutes. Remove from heat and allow to reach room temperature.
04 - In a separate bowl, whip heavy cream with vanilla extract until soft peaks form.
05 - In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks are achieved.
06 - Gently fold the whipped cream into the cooled lemon mixture. Next, carefully fold in the beaten egg whites until a smooth, airy mousse forms.
07 - Spoon the mousse into individual serving cups or glasses. Refrigerate for at least 1 hour to set.
08 - Garnish each cup with fresh berries, lemon zest curls, and mint as desired. Present with shortbread cookies alongside each mousse cup.
