# Components:
→ 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
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. Cream butter and powdered sugar in a large bowl until light and fluffy, then mix in vanilla extract. Add flour and salt, mixing until just combined. Press dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles.
02 - Arrange shaped dough on the prepared baking sheet. Bake for 12–15 minutes, until edges are lightly golden. Cool completely on a rack.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest until combined. Set bowl over a pot of simmering water and whisk constantly until thickened and pale, about 5–7 minutes. Remove from heat and cool to room temperature.
04 - In a separate bowl, beat heavy cream with vanilla extract until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until soft peaks. Gradually add remaining sugar and beat until stiff peaks form.
05 - Gently fold whipped cream into the cooled lemon mixture. Then carefully fold in the stiffly beaten egg whites until the mousse is smooth and fully incorporated.
06 - Spoon lemon mousse into individual serving cups or glasses. Chill in the refrigerator for at least 1 hour until set.
07 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Serve chilled alongside shortbread cookies.
