# What you need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
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)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream unsalted butter and powdered sugar in a large mixing bowl until light and fluffy.
02 - Mix in vanilla extract. Add all-purpose flour and salt, stirring until just combined.
03 - Press dough to 1/2-inch thickness and cut into rounds or rectangles.
04 - Transfer shapes to prepared sheet and bake 12–15 minutes until edges are lightly golden. Cool completely.
05 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Place bowl over simmering water and whisk constantly until thickened and pale, about 5–7 minutes. Remove and cool to room temperature.
06 - In a separate bowl, beat heavy cream and vanilla extract until soft peaks form.
07 - In a clean bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form.
08 - Gently fold whipped cream into the cooled lemon mixture, then fold in egg whites until fully incorporated.
09 - Spoon mousse evenly into six individual serving cups. Chill at least 1 hour to set.
10 - Garnish with fresh berries, lemon zest curls, and mint leaves to preference. Serve individual mousse cups alongside shortbread cookies.
