# What You'll Need:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar
03 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 tablespoon lemon zest
05 - 1 cup heavy cream, cold
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Shortbread
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)
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream butter and powdered sugar in a large bowl until light and fluffy. Mix in vanilla extract. Add flour and salt, blending until just combined. Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Place pieces on baking sheet and bake for 12–15 minutes, until edges are lightly golden. Allow cookies to cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Place bowl over simmering water and whisk constantly until mixture thickens and turns pale, about 5–7 minutes. Remove from heat and cool to room temperature. In another bowl, whip heavy cream with vanilla until soft peaks form. In a clean bowl, beat egg whites with pinch of salt until soft peaks form; gradually add remaining sugar and beat to stiff peaks. Gently fold whipped cream into cooled lemon mixture, then fold in egg whites until fully blended.
03 - Spoon mousse into individual serving cups or glasses. Chill for at least 1 hour, allowing mousse to set.
04 - Garnish each cup with fresh berries, lemon zest curls, and mint leaves if desired. Accompany with shortbread cookies on the side.
