# 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
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 butter and powdered sugar together until light and airy, then incorporate vanilla extract.
02 - Add flour and salt; mix until just combined. Press dough into a 1/2-inch thick rectangle, cut into rounds or rectangles, and place on baking sheet. Bake for 12–15 minutes until edges are pale golden. Cool completely.
03 - In a heatproof bowl, whisk egg yolks with 1/2 cup 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.
04 - Beat cold heavy cream with vanilla until soft peaks form. In a separate bowl, beat egg whites and a pinch of salt to soft peaks, then gradually add remaining sugar and beat until stiff peaks develop.
05 - Fold whipped cream gently into the cooled lemon base, then incorporate beaten egg whites until fully unified.
06 - Transfer mousse into individual serving cups or glasses. Refrigerate for at least 1 hour, allowing to set.
07 - If desired, top each cup with fresh berries, lemon zest curls, and mint leaves. Serve with shortbread cookies alongside.
