Bright lemon mousse and rich shortbread combine for a refreshing, elegant dessert, perfect for spring gatherings.
# Ingredients:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar
03 - 1/2 cup freshly squeezed lemon juice
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)
# Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream unsalted butter and powdered sugar until pale and fluffy. Mix in vanilla extract.
02 - Add all-purpose flour and salt, mixing until just combined. Press dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles and arrange on the prepared baking sheet. Bake for 12 to 15 minutes until edges are barely golden. Allow cookies to cool completely.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest until blended. Set over a saucepan of simmering water, whisking constantly, and cook for 5 to 7 minutes until mixture thickens and becomes pale. Remove from heat and let cool to room temperature.
04 - In a separate bowl, beat heavy cream with vanilla extract until soft peaks form. In another bowl, beat egg whites and a pinch of salt until soft peaks form, then gradually add remaining granulated sugar and continue beating to stiff peaks.
05 - Gently fold whipped cream into the cooled lemon mixture. Fold in the beaten egg whites until fully incorporated, taking care to preserve the airy texture.
06 - Spoon lemon mousse into individual serving cups or glasses. Refrigerate for at least 1 hour until set.
07 - Top each mousse cup with fresh berries, lemon zest curls, and mint leaves as desired. Accompany with shortbread cookies on the side.
