Lemon Mousse Shortbread Crumble (Printable)

Light, zesty lemon mousse layered over buttery shortbread crumble for an elegant spring dessert.

# 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

# How To:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine flour, sugar, salt, and cold butter in a bowl. 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.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over simmering water in a double boiler setup. Whisk constantly for about 7 minutes until mixture thickens. 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. Then fold in egg whites until just combined and smooth.
08 - Spoon a generous layer of shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse.
09 - Refrigerate for at least 2 hours before serving. Garnish each cup with berries, lemon zest curls, and mint leaves.

# Expert Tips:

01 -
  • Light and refreshing with bright citrus flavor that's perfect for spring and summer
  • Impressive presentation that looks bakery-quality but is surprisingly easy to make
  • The buttery shortbread crumble adds wonderful texture contrast to the airy mousse
  • Can be prepared ahead and chilled, making it ideal for entertaining
  • Vegetarian-friendly and easily customizable with gluten-free options
02 -
  • Always use freshly squeezed lemon juice and fresh zest for the brightest, most vibrant flavor
  • Make sure the lemon curd is completely cooled before folding in the whipped cream and egg whites to prevent deflating
  • For the fluffiest mousse, ensure your cream is very cold and your mixing bowl is chilled before whipping
  • The shortbread crumble can be made up to 3 days ahead and stored in an airtight container
  • Assemble the cups at least 2 hours before serving, but they can be refrigerated for up to 24 hours
  • Use a piping bag to add the mousse for a more professional presentation
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