# 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
04 - 1 tablespoon lemon zest
05 - 1 cup heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread Cookie
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 vanilla extract
→ Garnish
13 - Fresh berries (optional)
14 - Lemon zest curls (optional)
15 - Mint leaves (optional)
# Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, cream butter and powdered sugar until pale and fluffy. Mix in vanilla extract. Add flour and salt; stir until just incorporated.
02 - Press dough into a 1/2-inch thick rectangle. Cut into desired rounds or rectangles. Place on prepared sheet and bake for 12 to 15 minutes, until edges are golden. Cool cookies completely.
03 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Set bowl over simmering water. Whisk continuously until mixture thickens and turns pale, about 5–7 minutes. Remove from heat and let cool to room temperature.
04 - In a separate bowl, beat heavy cream with vanilla extract 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 are achieved.
05 - Gently fold whipped cream into cooled lemon curd. Carefully fold in beaten egg whites until no streaks remain.
06 - Spoon mousse into individual serving cups or glasses. Chill at least 1 hour until set.
07 - Top each portion with fresh berries, lemon zest curls, and mint leaves as desired. Serve with cooled shortbread cookies alongside.
