Lemon Mousse Shortbread Cups (Print)

Airy lemon mousse layered over buttery shortbread crumble for a refreshing, elegant spring dessert.

# Ingredients:

→ 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 - Fresh mint leaves

# Instructions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Rub together with fingertips or 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 double boiler setup and whisk constantly for approximately 7 minutes until thickened. 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 generous layer of shortbread crumble into bottom of 6 small serving glasses or ramekins. Top with lemon mousse. Chill for at least 2 hours before serving.
09 - Top each cup with fresh berries, lemon zest curls, and mint leaves if desired.

# Pro Tips:

01 -
  • It tastes like a French patisserie but comes together in less time than you'd think possible.
  • The texture play between crunchy crumble and silky mousse is addictive, and people always ask how you made it look so polished.
  • You can make it ahead, which means you get to actually enjoy your guests instead of panicking in the kitchen.
02 -
  • Room temperature ingredients fold together smoothly, but cold egg whites whip higher, so don't let anyone convince you to do one or the other—use both strategies where they matter.
  • If your mousse breaks or looks grainy when you're folding, you've either over-beaten the whites or the lemon base was too cold; next time, let the base warm up a touch more before folding.
  • The crumble can be made a day ahead and stored in an airtight container, which means you can do the mousse assembly the morning of and feel like you have your life together.
03 -
  • If your kitchen is warm, nest your mixing bowl in an ice bath while you're folding to keep everything cool and stable.
  • Lemon zest curls look professional because they are—use a vegetable peeler to create thin strips that catch the light instead of sprinkling grated zest everywhere.
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