Velvety lemon mousse served in cups alongside tender, buttery shortbread, perfect for elegant enjoyment.
# What You Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
03 - 1/2 cup freshly squeezed lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 1 cup heavy cream, chilled
06 - 1/2 teaspoon pure vanilla extract
07 - 1 pinch salt
→ Shortbread
08 - 1 cup unsalted butter, at 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 - Fresh mint leaves (optional)
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a mixing bowl, cream unsalted butter and powdered sugar until light and fluffy. Mix in vanilla extract, then add flour and salt, stirring until just combined. Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Place onto prepared sheet and bake for 12–15 minutes, until edges are just golden. Allow to cool completely.
02 - In a heatproof bowl, whisk together egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set bowl over a saucepan of simmering water, whisking constantly until mixture thickens and becomes pale, about 5–7 minutes. Remove from heat and let cool to room temperature.
03 - In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. In another clean bowl, beat egg whites and a pinch of salt until soft peaks, then gradually add remaining sugar and whisk until stiff peaks form.
04 - Gently fold whipped cream into the cooled lemon base. Carefully fold in egg whites until mousse is fully incorporated and airy.
05 - Spoon lemon mousse into individual cups or glasses. Refrigerate for at least 1 hour to set. Just before serving, adorn each cup with berries, lemon zest curls, and mint leaves as desired. Accompany with cooled shortbread cookies.
