Lemon Mousse Shortbread Cups (Printer View)

Light lemon mousse layered with buttery shortbread crumble creates a refreshing spring dessert.

# 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 - Fresh mint leaves

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Combine flour, sugar, salt, and cold butter in a bowl. Rub together with fingertips or use a 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 over simmering water in double boiler setup and whisk constantly for about 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 beat 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 a generous layer of shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse.
09 - Chill for at least 2 hours before serving. Garnish each cup with fresh berries, lemon zest curls, and mint leaves if desired.

# Expert Advice:

01 -
  • The contrast between crispy shortbread and silky mousse makes every spoonful feel indulgent without being heavy.
  • You can make it entirely ahead, which means you're actually relaxing when guests arrive instead of stress-whisking in the kitchen.
02 -
  • The double boiler is your safety net—raw egg yolks need gentle heat to thicken without scrambling, so never skip this step or rush it.
  • Folding is a learned skill that changes everything; use a spatula to cut down the center, sweep across the bottom, and rotate the bowl, rather than stirring, which knocks the air out of your carefully whipped components.
03 -
  • Zest your lemon before you juice it—once it's halved and squeezed, getting zest off is nearly impossible and you've just wasted half your flavor.
  • If your egg whites ever deflate, start over with new eggs; deflated whites will never whip back up and your mousse will be dense instead of cloud-like.
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