# What You'll Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar
03 - 1/2 cup freshly squeezed lemon juice
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 make it:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract. Add all-purpose flour and salt, blending until just combined.
02 - Press dough into a 1/2-inch thick rectangle and use a cutter to form small rounds or rectangles. Place on prepared baking sheet. Bake for 12–15 minutes, until edges are just golden. Cool cookies completely.
03 - In a heatproof bowl, whisk together egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Place bowl over simmering water in a double boiler. Whisk continuously until thickened and pale, 5–7 minutes. Remove from heat and cool to room temperature.
04 - In a separate bowl, use an electric mixer to beat cold heavy cream and vanilla until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until soft peaks, then gradually add remaining sugar and beat to stiff peaks.
05 - Gently fold whipped cream into the cooled lemon mixture. Carefully fold in whipped egg whites until mousse is light and fully incorporated.
06 - Spoon lemon mousse evenly into individual cups or glasses. Chill for at least 1 hour until set.
07 - Top each cup with berries, lemon zest curls, and mint leaves as desired. Arrange cooled shortbread cookies on the side and serve immediately.
