Lemon Mousse Shortbread Cups (Printable)

Light lemon mousse layered with buttery shortbread crumble, garnished with fresh berries and mint leaves.

# What You'll Need:

→ 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 - Mint leaves

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, salt, and cold cubed butter. Rub together with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
03 - Spread crumble mixture evenly on prepared baking sheet. 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 a pot of simmering water and whisk constantly until thickened, approximately 7 minutes. 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 heavy 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 a generous layer of cooled shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse.
09 - Refrigerate for at least 2 hours. Before serving, garnish each cup with fresh berries, lemon zest curls, and mint leaves.

# Expert Suggestions:

01 -
  • The texture contrast between crunchy shortbread and silky mousse feels indulgent without weighing you down.
  • It looks impressive enough to serve at dinner parties but honest enough to make on a Tuesday night when you need something bright.
02 -
  • The double boiler method for the lemon curd might feel slow, but rushing it with high heat will scramble your eggs and ruin the silky texture you're after.
  • Make sure your cream and bowl are genuinely cold before whipping—room temperature cream never reaches the same volume or stability.
03 -
  • Make the crumble the morning of serving so it stays crispy—storing it overnight in a sealed container will keep it fresh, but moisture from the mousse will soften it if you assemble too early.
  • The lemon mousse can be made up to four hours ahead and kept in a covered bowl in the refrigerator, giving you flexibility if you're cooking for guests.
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