Creamy lemon mousse in cups, served with shortbread cookies. Refreshing, zesty, and perfect for entertaining guests.
# 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 (approximately 2 lemons)
04 - 1 tablespoon finely grated lemon zest
05 - 1 cup cold heavy cream
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of 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)
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream together butter and powdered sugar in a large bowl until light and fluffy, then beat in vanilla extract. Add flour and salt, mixing just until incorporated.
02 - Press dough into a 1/2-inch thick rectangle on a lightly floured surface. Cut into rounds or rectangles and place onto the prepared baking sheet. Bake 12 to 15 minutes until edges are lightly golden. Let cool completely on a rack.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set over simmering water and whisk constantly until mixture thickens and becomes pale, about 5 to 7 minutes. Remove from heat and cool to room temperature.
04 - Beat cold heavy cream with vanilla extract in a separate bowl until soft peaks form. In another bowl, beat egg whites with a pinch of salt until soft peaks hold, then gradually add remaining sugar and continue beating until stiff peaks develop.
05 - Gently fold whipped cream into the cooled lemon curd until just incorporated. Carefully fold in the beaten egg whites in two additions, maintaining as much volume as possible.
06 - Spoon finished mousse into individual serving cups or glasses. Transfer to the refrigerator for at least 1 hour, until set.
07 - Top each lemon mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Accompany with a serving of shortbread cookies on the side.
