# What You 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 finely grated lemon zest
05 - 1 cup heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread Cookies
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 Make It:
01 - Cream unsalted butter and powdered sugar in a large mixing bowl until the mixture is light and fluffy. Blend in vanilla extract, then gently incorporate all-purpose flour and salt until just combined.
02 - Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles and arrange on a parchment-lined baking sheet. Bake in a preheated 350°F oven for 12 to 15 minutes or until edges are just golden. Let cookies cool completely before serving.
03 - In a heatproof bowl, whisk together egg yolks, 1/2 cup of granulated sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture becomes thick and pale. Remove from heat and let the curd cool to room temperature.
04 - In a separate bowl, beat the heavy cream with the vanilla extract until soft peaks form. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form, then gradually stream in the remaining 1/6 cup of sugar and continue beating until stiff peaks develop.
05 - Gently fold the whipped cream into the cooled lemon curd base, maintaining as much volume as possible. Next, fold in the beaten egg whites until the mixture is fully combined and airy.
06 - Spoon the lemon mousse into individual serving cups or glasses. Chill the filled cups for at least 1 hour or until set.
07 - Garnish mousse with fresh berries, lemon zest curls, and mint leaves if desired. Serve the mousse cups accompanied by the cooled shortbread cookies on the side.
