# 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)
# Method:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream butter and powdered sugar using an electric mixer until light and fluffy. Mix in vanilla extract, then add flour and salt, stirring until just incorporated.
02 - Press the dough into a 1/2-inch thick rectangle. Cut into small rounds or rectangles. Arrange on the prepared baking sheet and bake for 12 to 15 minutes, until edges are just golden. Cool completely before serving.
03 - In a heatproof bowl, whisk egg yolks with 1/2 cup of granulated sugar, lemon juice, and lemon zest. Set over a saucepan of simmering water to create a double boiler and whisk continuously until mixture thickens and becomes pale, approximately 5 to 7 minutes. Remove from heat and cool to room temperature.
04 - In a separate bowl, beat the heavy cream with vanilla extract until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt to soft peaks. Gradually add remaining 1/6 cup granulated sugar and continue beating until stiff peaks are achieved.
05 - Gently fold the whipped cream into the cooled lemon mixture. Carefully fold in the beaten egg whites until fully blended and mousse is airy.
06 - Spoon the mousse evenly into individual serving cups or glasses. Chill for at least 1 hour to allow mousse to set.
07 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Serve with shortbread cookies alongside.
