Lemon Mousse Shortbread Cups (Print Version)

Zesty lemon mousse layered over buttery shortbread crumble for a light, elegant spring dessert.

# Ingredient List:

→ Shortbread Crumble

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - Pinch of salt

→ Lemon Mousse

05 - 3 large eggs, separated
06 - 1/2 cup granulated sugar
07 - 1/3 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup heavy cream, chilled
10 - 1/4 teaspoon cream of tartar

→ Garnish

11 - Fresh berries
12 - Lemon zest curls
13 - Fresh mint leaves

# Cooking Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, and salt. Add cold cubed butter and rub together with fingertips or use a pastry cutter until mixture resembles coarse crumbs. Spread evenly on prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Remove from oven and cool completely.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water and whisk constantly for about 7 minutes until thickened. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - In a separate bowl, whip chilled heavy cream to soft peaks.
07 - Gently fold whipped cream into cooled lemon mixture. Then fold in egg whites until just combined and smooth.
08 - Spoon a generous layer of shortbread crumble into the bottom of 6 serving glasses or ramekins. Top with lemon mousse. Chill for at least 2 hours before serving.
09 - Top each cup with fresh berries, lemon zest curls, and mint leaves if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours perfecting it, but actually comes together in about 25 minutes of active work.
  • The contrast between crunchy shortbread and silky mousse is addictive—textural magic that somehow feels both indulgent and refreshingly light.
  • You can make it a full day ahead, which means zero stress on the day you're serving it.
02 -
  • The double boiler step for lemon custard isn't just tradition—it gently pasteurizes your eggs while creating silky thickness; rushing this or cooking on direct heat can create scrambled eggs instead of custard.
  • Folding is an actual technique and not just a suggestion; aggressive stirring deflates all the air you worked to incorporate, leaving you with dense mousse instead of clouds.
03 -
  • Separate your eggs while they're still cold from the refrigerator—cold egg whites whip to higher peaks than room temperature ones.
  • Assemble the cups no more than 6 hours ahead; the crumble will eventually soften from the mousse's moisture, which is fine if you like softer texture, but sooner is crunchier.
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