# Ingredient List:
→ 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 grated lemon zest
05 - 1 cup cold heavy cream
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread Cookies
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 - Mint leaves (optional)
# How To Make:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract. Add flour and salt, mixing until dough just comes together.
02 - Gently press dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles. Arrange pieces on prepared sheet and bake for 12–15 minutes, until edges are barely golden. Cool cookies completely on a wire rack.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest until well combined. Place bowl over a pan of gently simmering water and whisk constantly until mixture thickens and becomes pale, 5–7 minutes. Remove from heat to cool to room temperature.
04 - In a separate bowl, beat heavy cream with vanilla extract until soft peaks form. In another clean bowl, combine egg whites with a pinch of salt and beat until soft peaks form. Gradually sprinkle in remaining sugar and continue beating until stiff peaks form.
05 - Gently fold whipped cream into cooled lemon curd base. Carefully fold in beaten egg whites until mousse is light and fully incorporated.
06 - Spoon mousse into individual serving cups or dessert glasses. Chill at least 1 hour or until mousse is fully set.
07 - Before serving, top each cup with berries, lemon zest curls, and mint if desired. Present with shortbread cookies on the side.
