# Components:
→ 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, at 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)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream together butter and powdered sugar in a mixing bowl until light and fluffy. Add vanilla extract, then incorporate flour and salt until just combined. Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Arrange on the prepared sheet and bake for 12 to 15 minutes, until the edges are barely golden. Allow cookies to cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup of the sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water and whisk constantly until mixture is thickened and pale, about 5 to 7 minutes. Remove from heat and cool to room temperature. In a separate mixing bowl, beat heavy cream with vanilla extract until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until soft peaks form; gradually add remaining sugar and beat until stiff peaks form. Fold whipped cream into the cooled lemon mixture, then gently incorporate beaten egg whites until fully combined.
03 - Spoon the finished lemon mousse into individual serving cups or glasses. Chill for at least 1 hour to allow the mousse to set.
04 - Garnish each cup with fresh berries, lemon zest curls, and mint leaves as desired. Serve with shortbread cookies alongside.
