Creamy lemon mousse in cups with buttery shortbread, garnished with berries, zest, and mint for a light treat.
# Ingredient List:
→ 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)
# Cooking Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream butter and powdered sugar with an electric mixer until light and fluffy. Mix in vanilla extract, then add flour and salt, mixing just until the dough forms.
02 - Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Arrange on the prepared baking sheet and bake for 12–15 minutes, until edges are barely golden. Cool completely on a wire rack.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set bowl over simmering water (double boiler); 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 a clean bowl, whisk egg whites with a pinch of salt to soft peaks, then gradually add remaining sugar and whip to stiff peaks.
05 - Gently fold the whipped cream into the cooled lemon mixture, then fold in beaten egg whites until smooth and fully incorporated.
06 - Spoon lemon mousse into individual serving cups or glasses. Chill at least 1 hour, until set.
07 - Top each mousse cup with berries, lemon zest curls, and mint as desired. Serve chilled with shortbread cookies alongside.
