Lemon Mousse Shortbread Cups (Printable Version)

Zesty lemon mousse resting on a buttery shortbread crumble, perfect for a light, elegant spring treat.

# What You Need:

→ Shortbread Crumble

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - Pinch of salt

→ Lemon Mousse

05 - 3 large eggs, separated
06 - 1/2 cup granulated sugar
07 - 1/3 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup heavy cream, chilled
10 - 1/4 teaspoon cream of tartar

→ Garnish

11 - Fresh berries
12 - Lemon zest curls
13 - Mint leaves

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Rub together with your fingertips until mixture resembles coarse crumbs. Spread evenly on the prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Cool completely.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water and whisk constantly until thickened, approximately 7 minutes. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - In a separate bowl, whip the chilled cream to soft peaks.
07 - Gently fold the whipped cream into the cooled lemon mixture. Then fold in the egg whites until just combined and smooth.
08 - Spoon a generous layer of shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse.
09 - Chill for at least 2 hours. Garnish each cup with berries, lemon zest curls, and mint leaves before serving.

# Expert Advice:

01 -
  • The mousse comes together in under an hour and most of that is just waiting for it to chill, so you can make it ahead without stress.
  • That moment when the buttery crumble meets the cloud-like lemon filling is genuinely addictive, a textural contrast that keeps you coming back for another spoonful.
02 -
  • The eggs are cooked over the double boiler, so don't skip that step or get impatient and turn up the heat, because scrambled eggs in your lemon mousse is a regrettable mistake I've made so you don't have to.
  • Folding is not stirring, it's a slow deliberate motion that preserves all that airy volume you worked hard to create, and it makes the difference between mousse and mousse-like soup.
03 -
  • Make the shortbread crumble a day ahead and store it in an airtight container so you only have to worry about the mousse on the day you're serving.
  • If you're nervous about raw eggs, find the pasteurized eggs at your grocery store, they're the exact same price and eliminate any worry about food safety with the double boiler method.
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