Lemon Mousse Shortbread Cups (Print view)

Light lemon mousse layered on a buttery shortbread crumble makes a fresh, elegant dessert.

# Ingredient List:

→ 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 - Fresh mint leaves

# How-To Steps:

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. Spread evenly on prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Cool completely on baking sheet.
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 for approximately 7 minutes until thickened. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
06 - In a separate bowl, whip chilled cream to soft peaks.
07 - Gently fold whipped cream into cooled lemon mixture. Fold in egg whites until just combined and smooth, being careful not to deflate the mixture.
08 - Spoon a generous layer of shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse, dividing evenly among containers.
09 - Refrigerate for at least 2 hours before serving. Garnish each cup with fresh berries, lemon zest curls, and mint leaves if desired.

# Expert Suggestions:

01 -
  • It feels fancy enough to impress guests but truly takes minutes to assemble once you understand the technique.
  • The contrast between crunchy shortbread and silky mousse is addictive, and somehow it never feels heavy even when you're eating dessert.
02 -
  • Folding is not stirring—use a rubber spatula and a gentle hand, turning the bowl and cutting down through the middle, or you'll deflate all that air you worked so hard to create.
  • If your mousse seems weepy or separated after a few hours, you either overfolded or your egg whites weren't whipped to stiff peaks—both are fixable next time, and honestly, it still tastes delicious even if it's not textbook perfect.
03 -
  • Make the shortbread crumble a day ahead and store it in an airtight container so you only have to focus on the mousse the day you're serving.
  • If you're nervous about raw egg whites, use pasteurized eggs or skip the eggs entirely and use 1/2 cup heavy cream whipped to stiff peaks mixed with the lemon curd, though the texture will be slightly denser and richer.
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