Bright lemon mousse paired with buttery shortbread. An elegant, light dessert, ideal for gatherings and spring entertaining.
# 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 finely grated 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, at 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 - Fresh mint leaves (optional)
# How-To Steps:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream unsalted butter and powdered sugar until light and fluffy. Blend in vanilla extract, then add flour and salt, mixing just until combined.
02 - Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles. Arrange pieces on prepared baking sheet and bake for 12 to 15 minutes, or until edges begin to turn golden. Allow cookies to cool completely on a wire rack.
03 - In a heatproof bowl, combine egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Set bowl over a pot of simmering water and whisk constantly until mixture thickens and becomes pale, about 5 to 7 minutes. Remove from heat and cool to room temperature.
04 - In a clean bowl, whip cold heavy cream with vanilla extract to soft peaks. In a separate, grease-free bowl, beat egg whites with a pinch of salt to soft peaks. Gradually beat in remaining granulated sugar and whisk to stiff peaks.
05 - Gently fold whipped cream into the cooled lemon base. Carefully fold in the beaten egg whites until mousse is fully incorporated and smooth. Spoon mousse into six individual serving cups or glasses. Refrigerate for at least 1 hour or until set.
06 - Top each mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Serve accompanied by the baked shortbread cookies.
