# What You Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
03 - 1/2 cup freshly squeezed lemon juice (from about 2 lemons)
04 - 1 tablespoon finely grated lemon zest
05 - 1 cup heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread Cookies
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 pure vanilla extract
→ Garnish
13 - Fresh berries (optional)
14 - Lemon zest curls (optional)
15 - Fresh mint leaves (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract. Add flour and salt, blending until just combined.
02 - Press dough into a 1/2-inch thick rectangle on a work surface. Cut into small rounds or rectangles and arrange on the prepared baking sheet. Bake 12 to 15 minutes, or until the edges are barely golden. Allow cookies to cool completely.
03 - In a heatproof bowl, whisk together egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Place over simmering water (double boiler) and whisk constantly for 5 to 7 minutes, until thickened and pale. Remove from heat and let cool to room temperature.
04 - In a clean bowl, beat heavy cream with vanilla extract until soft peaks form.
05 - Beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 1/3 cup granulated sugar and continue beating until stiff peaks form.
06 - Gently fold whipped cream into the cooled lemon mixture. Carefully fold in beaten egg whites until mousse is smooth and fully incorporated.
07 - Spoon the lemon mousse evenly into individual serving cups or glasses. Cover and chill in the refrigerator at least 1 hour, until set.
08 - Top each mousse cup with fresh berries, lemon zest curls, and mint leaves, if desired. Serve alongside the shortbread cookies.
