Creamy lemon mousse cups paired with buttery shortbread cookies. Bright, refreshing, and perfect for any occasion.
# Ingredient List:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
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
# How-To Steps:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream butter and powdered sugar in a large bowl until light and fluffy. Mix in vanilla extract. Add flour and salt, blending until just incorporated.
02 - Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles and transfer to prepared baking sheet. Bake for 12 to 15 minutes until edges are barely golden. Cool cookies completely on a wire rack.
03 - In a heatproof bowl, whisk together egg yolks, 1/2 cup of granulated sugar, lemon juice, and lemon zest. Set bowl over barely simmering water. Whisk constantly over heat for 5 to 7 minutes until thickened and pale. Remove from heat and let cool to room temperature.
04 - In a separate bowl, beat cold heavy cream with vanilla extract until soft peaks form.
05 - Beat egg whites with a pinch of salt in a clean bowl until soft peaks form. Gradually add remaining 1/3 cup granulated sugar and continue beating until stiff peaks develop.
06 - Gently fold whipped cream into cooled lemon mixture. Carefully fold in meringue until mousse is smooth and fully incorporated.
07 - Spoon lemon mousse into individual serving cups or glasses. Chill for at least 1 hour, or until set.
08 - Garnish mousse cups with fresh berries, lemon zest curls, and mint leaves if desired. Serve with shortbread cookies on the side.
