# 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 (about 2 lemons)
04 - 1 tablespoon finely grated lemon zest
05 - 1 cup cold heavy cream
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 (optional)
13 - Fresh mixed berries
14 - Lemon zest curls
15 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat butter and powdered sugar with an electric mixer until light and fluffy.
03 - Add vanilla extract, then blend in flour and salt until just combined.
04 - Press dough into a 1/2-inch thick rectangle, cut into rounds or rectangles, arrange on the prepared baking sheet and bake for 12 to 15 minutes until edges are lightly golden. Cool completely.
05 - In a heatproof bowl, whisk together egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest.
06 - Set the bowl over simmering water and whisk constantly for 5 to 7 minutes until thickened and pale. Remove from heat and cool to room temperature.
07 - In a separate bowl, beat cold heavy cream with vanilla extract until soft peaks form.
08 - In a clean bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar and continue beating until stiff peaks form.
09 - Gently fold whipped cream into the cooled lemon mixture, then carefully incorporate the beaten egg whites until fully blended.
10 - Spoon lemon mousse into individual cups or glasses. Chill for at least 1 hour until set.
11 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves if desired. Serve with shortbread cookies alongside.
