# What You'll Need:
→ 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:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream unsalted butter with powdered sugar until light and fluffy. Incorporate vanilla extract, then add all-purpose flour and salt, mixing until just combined. Press dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles. Arrange on prepared baking sheet and bake 12–15 minutes, or until edges are barely golden. Allow to cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set bowl over a pot of simmering water and whisk constantly until thickened and pale, roughly 5–7 minutes. Remove and cool to room temperature. Separately, whip heavy cream with vanilla extract until soft peaks form. In another clean bowl, whip egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar and beat to stiff peaks. Gently fold whipped cream into cooled lemon mixture, followed by the beaten egg whites until fully incorporated.
03 - Spoon lemon mousse into individual serving cups or glasses. Refrigerate for at least 1 hour to set.
04 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves as desired. Present shortbread cookies on the side.
