# What You’ll Need:
→ 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 - Mint leaves
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, salt, and cold cubed butter. Rub mixture together with fingertips or use a pastry cutter until texture resembles coarse breadcrumbs. Spread evenly across prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through cooking time, until golden brown. Transfer to cooling rack and allow to cool completely.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Position bowl over a pot of simmering water as a double boiler. Whisk constantly for approximately 7 minutes until mixture thickens noticeably. Remove from heat and cool to room temperature.
05 - In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar while beating 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 using a rubber spatula. Then carefully fold in beaten egg whites until just combined with a smooth texture.
08 - Spoon a generous layer of cooled shortbread crumble into bottom of 6 serving glasses or ramekins. Top with lemon mousse mixture. Refrigerate for at least 2 hours before serving.
09 - Remove from refrigerator and garnish each cup with fresh berries, lemon zest curls, and mint leaves as desired.
