# What You 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, approximately 2 lemons
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup heavy cream, chilled
10 - 1/4 teaspoon cream of tartar, optional for stability
→ Garnish
11 - Fresh berries
12 - Lemon zest curls
13 - Mint leaves
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, salt, and cold cubed butter. Rub mixture together with fingertips or use a pastry cutter until it resembles coarse crumbs.
03 - Spread mixture evenly on prepared baking sheet. Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Remove from oven and cool completely.
04 - In a heatproof medium bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water, whisking constantly for approximately 7 minutes until mixture thickens. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar if using until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
06 - In a separate bowl, whip chilled heavy cream to soft peaks.
07 - Gently fold whipped cream into cooled lemon mixture. Then fold in beaten egg whites until just combined and smooth.
08 - Spoon generous layer of shortbread crumble into bottom of 6 small serving glasses or ramekins. Top with lemon mousse. Refrigerate for at least 2 hours before serving.
09 - Top each cup with fresh berries, lemon zest curls, and mint leaves as desired.
