# What You’ll Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar
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)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream unsalted butter and powdered sugar until light and fluffy. Mix in vanilla extract, then add all-purpose flour and salt, stirring until just combined. Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Arrange on the prepared sheet and bake 12–15 minutes until edges are lightly golden. Let shortbread cool completely.
02 - In a heatproof bowl, whisk together egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Place over a pot of simmering water and whisk constantly for 5–7 minutes until thick and pale. Remove from heat and cool to room temperature. In a separate bowl, beat heavy cream with vanilla until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until soft peaks, then gradually add remaining sugar and beat to stiff peaks. Gently fold whipped cream into the cooled lemon mixture, followed by egg whites until fully blended.
03 - Spoon lemon mousse into individual cups or glasses. Refrigerate for at least 1 hour to set.
04 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Serve alongside shortbread cookies.
