Creamy lemon mousse, buttery shortbread, vibrant citrus, elegant cups—perfect for spring entertaining.
# What You Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar
03 - 1/2 cup freshly squeezed lemon juice
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)
# Steps:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a mixing bowl, cream the butter and powdered sugar until light and fluffy. Stir in vanilla extract. Add flour and salt and mix until just combined. Press dough to approximately 1/2-inch thickness and cut into rounds or rectangles. Position pieces on the prepared baking sheet. Bake 12–15 minutes until edges are lightly golden. Transfer to a rack and cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Place bowl over a saucepan of simmering water and whisk continuously until mixture thickens and becomes pale, about 5–7 minutes. Remove from heat and allow to cool to room temperature. In a separate bowl, beat heavy cream with vanilla until soft peaks form. In another clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and beat to stiff peaks. Gently fold whipped cream into cooled lemon mixture, then fold in egg whites until smooth.
03 - Spoon lemon mousse into individual serving cups or glasses. Refrigerate for at least 1 hour until set.
04 - Top each serving with fresh berries, lemon zest curls, and mint leaves if desired. Serve mousse cups with shortbread cookies alongside.
