Lemon Mousse Shortbread Cups (Printable)

Light lemon mousse layered over a buttery shortbread crumble with fresh berry garnish for a refreshing treat.

# What you need:

→ Shortbread Crumble

01 - 1 cup (130 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, cold and cubed
04 - Pinch of salt

→ Lemon Mousse

05 - 3 large eggs, separated
06 - 1/2 cup (100 g) granulated sugar
07 - 1/3 cup (2.7 fl oz) freshly squeezed lemon juice, approximately 2 lemons
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup (4 fl oz) heavy cream, chilled
10 - 1/4 teaspoon cream of tartar, optional for stability

→ Garnish

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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold cubed butter. Rub together with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
03 - Spread mixture evenly on prepared baking sheet. Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Cool completely.
04 - In a medium 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 until thickened, approximately 7 minutes. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar if using until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - In a separate bowl, whip chilled 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 small 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 Advice:

01 -
  • The mousse tastes restaurant-quality but comes together in under 30 minutes of actual work time.
  • That textural contrast between crunchy crumble and cloud-soft mousse is genuinely addictive.
  • It's light enough to serve after a hearty dinner without anyone feeling heavy afterward.
02 -
  • Egg whites and yolks separate best when eggs are cold, so don't use room temperature eggs even though some recipes say it doesn't matter—it does, and yolk-free whites are essential for the fluffiest mousse.
  • The double boiler prevents scrambled eggs and brings the mixture to food-safe temperature, but constant whisking is non-negotiable or you'll end up with cooked egg bits instead of silky custard.
03 -
  • Toast chopped almonds or pistachios and fold them into the cooled crumble for unexpected crunch and a subtle nuttiness that plays beautifully with lemon.
  • Make a gluten-free version by swapping in a quality gluten-free flour blend in the same amount—the shortbread comes out just as crispy, though it might brown slightly faster so watch it carefully.
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