# 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 Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream unsalted butter and powdered sugar in a large bowl until light and fluffy.
02 - Mix in vanilla extract. Add all-purpose flour and salt, blending until just combined. Press dough into a 1/2-inch thick rectangle, then cut into desired shapes.
03 - Arrange cookies on prepared baking sheet and bake for 12–15 minutes until edges are barely golden. Allow to cool completely.
04 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Set bowl over a pot of simmering water, whisking constantly until thickened and pale, about 5–7 minutes. Remove from heat and cool to room temperature.
05 - In a separate bowl, beat heavy cream with pure vanilla extract until soft peaks form.
06 - In another clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 1/3 cup granulated sugar, beating until stiff peaks form.
07 - Gently fold whipped cream into cooled lemon mixture. Carefully fold in egg whites until fully incorporated and smooth.
08 - Spoon mousse into individual serving cups or glasses. Refrigerate for a minimum of 1 hour until set.
09 - Garnish each portion with fresh berries, lemon zest curls, and mint leaves if desired. Serve chilled with shortbread cookies on the side.
