# What You'll Need:
→ For the Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup (130 g) granulated sugar
03 - 1/2 cup (120 ml) freshly squeezed lemon juice (about 2 lemons)
04 - 1 tablespoon lemon zest
05 - 1 cup (240 ml) heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - 1/2 teaspoon salt
→ For the Shortbread
08 - 1 cup (225 g) unsalted butter, room temperature
09 - 2/3 cup (85 g) powdered sugar
10 - 2 cups (250 g) 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 Prepare:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in vanilla extract. Add flour and salt, mixing until just combined. Press dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles. Place on prepared sheet and bake for 12–15 minutes, until edges are barely golden. Cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set bowl over a pot of simmering water (double boiler). Whisk constantly until thickened and pale (about 5–7 minutes). Remove from heat and cool to room temperature. In a separate bowl, beat heavy cream with vanilla until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form. Gently fold whipped cream into cooled lemon mixture, then fold in egg whites until fully incorporated.
03 - Spoon mousse into individual serving cups or glasses. Chill at least 1 hour until set.
04 - Garnish each cup with berries, lemon zest curls, and mint if desired. Serve with shortbread cookies on the side.
