# Ingredient List:
→ 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 finely grated 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
13 - Fresh berries (optional)
14 - Lemon zest curls (optional)
15 - Mint leaves (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream unsalted butter and powdered sugar until light and fluffy. Incorporate vanilla extract.
02 - Mix in all-purpose flour and salt just until combined. Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles. Place pieces on prepared baking sheet. Bake for 12–15 minutes until edges are lightly golden. Allow to cool completely.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Set bowl over simmering water using a double boiler. Whisk constantly for 5–7 minutes, until mixture thickens and becomes pale. Remove from heat and cool to room temperature.
04 - In a clean bowl, beat heavy cream and vanilla extract until soft peaks form. Separately, beat egg whites with a pinch of salt until soft peaks appear, then gradually add remaining 1/6 cup granulated sugar and beat to stiff peaks.
05 - Gently fold whipped cream into cooled lemon mixture. Then fold in stiffly beaten egg whites until completely incorporated and smooth.
06 - Spoon lemon mousse evenly into individual serving cups or glasses. Refrigerate at least 1 hour to set.
07 - Garnish mousse cups with fresh berries, lemon zest curls, and mint leaves if desired. Serve with shortbread cookies alongside.
