# 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
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine flour, sugar, salt, and cold cubed butter. Rub together with fingertips or use a pastry cutter until mixture resembles coarse crumbs. Spread evenly on prepared baking sheet.
02 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Remove from oven and cool completely on baking sheet.
03 - In a medium heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water using a double boiler setup. Whisk constantly until thickened, approximately 7 minutes. Remove from heat and cool to room temperature.
04 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
05 - In a separate bowl, whip chilled heavy cream to soft peaks.
06 - Gently fold whipped cream into cooled lemon mixture. Then fold in beaten egg whites until just combined and smooth, being careful not to deflate the mixture.
07 - Spoon a generous layer of cooled shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse, distributing evenly among cups.
08 - Refrigerate assembled cups for at least 2 hours before serving. Garnish each cup with fresh berries, lemon zest curls, and mint leaves immediately before serving.
