# 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 (approximately 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 Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream butter and powdered sugar until light and fluffy. Incorporate vanilla extract.
02 - Add all-purpose flour and salt; mix until ingredients are just combined. Form dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles.
03 - Transfer dough pieces onto the prepared sheet. Bake for 12 to 15 minutes, until edges turn lightly golden. Cool cookies completely on a wire rack.
04 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Place bowl over a simmering pot using a double boiler and continue whisking until mixture thickens and pales, about 5 to 7 minutes. Remove from heat and allow to cool to room temperature.
05 - In a clean bowl, beat heavy cream and vanilla extract with an electric mixer until soft peaks form.
06 - In a separate bowl, whip egg whites with a pinch of salt until soft peaks appear. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form.
07 - Gently fold whipped cream into the cooled lemon mixture. Then carefully fold in egg whites until fully incorporated, maintaining a light mousse texture.
08 - Spoon lemon mousse into individual serving cups or glasses. Refrigerate for at least 1 hour to set.
09 - Top each mousse with fresh berries, lemon zest curls, and mint leaves if desired. Serve chilled, accompanied by shortbread cookies on the side.
