Lemon Mousse Cups Crumble (Printable)

Light lemon mousse atop buttery shortbread crumble creates a refreshing and elegant 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 - Mint leaves

# How to make it:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Rub together with your fingertips or use a pastry cutter until mixture resembles coarse crumbs. Spread evenly on the prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Cool completely on baking sheet.
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 beat until stiff peaks form.
06 - In a separate bowl, whip the chilled heavy cream to soft peaks.
07 - Gently fold whipped cream into the 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.

# Recipe Expert Tips:

01 -
  • The contrast between crunchy shortbread and silky mousse hits different every single time you take a spoonful.
  • It feels like you spent hours in the kitchen when really you're done in under an hour plus chilling time.
  • Lemon desserts have this magical way of making people feel like spring just arrived, no matter the season.
02 -
  • Don't skip cooling the lemon mixture to room temperature before folding in the whites—warm mousse will deflate your egg whites and leave you with something closer to pudding than cloud.
  • The double boiler step looks fussy but it's actually your insurance policy against scrambled eggs and the reason this tastes silky instead of grainy.
  • Make sure your bowl and beaters are completely grease-free when whipping egg whites, or they'll refuse to cooperate and you'll end up frustrated.
03 -
  • If you're nervous about the double boiler step, use a metal bowl that sits snugly over a pot of simmering water—the key is keeping the water from touching the bowl so you have gentle, even heat.
  • Make the shortbread crumble the day before if you want to simplify your final prep; it actually stays crispier when stored in an airtight container.
  • Always zest your lemons before cutting them in half to juice—it's easier, safer, and you won't waste any of that fragrant zest.
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