# Ingredient List:
→ Shortbread Crumble
01 - 1 cup (130 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, cold and cubed
04 - Pinch of salt
→ Lemon Mousse
05 - 3 large eggs, separated
06 - 1/2 cup (100 g) granulated sugar
07 - 1/3 cup (2.7 fl oz) freshly squeezed lemon juice, approximately 2 lemons
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup (4 fl oz) heavy cream, chilled
10 - 1/4 teaspoon cream of tartar
→ Garnish
11 - Fresh berries
12 - Lemon zest curls
13 - Mint leaves
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, salt, and cold butter cubes. Rub mixture between your fingertips or use a pastry cutter until texture resembles coarse breadcrumbs.
03 - Spread mixture evenly on prepared baking sheet. Bake for 12 to 15 minutes, stirring halfway through cooking time, until golden brown. Remove from oven and allow to cool completely.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Position bowl over a pot of simmering water, creating a double boiler. Whisk constantly for approximately 7 minutes until mixture thickens. Remove from heat and cool to room temperature.
05 - In a clean mixing bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar while beating until stiff peaks form.
06 - In a separate bowl, whip chilled heavy cream until soft peaks form.
07 - Gently fold whipped cream into cooled lemon mixture using a rubber spatula. Then fold in egg whites until just combined and smooth, taking care to preserve airiness.
08 - Spoon generous layer of cooled shortbread crumble into bottom of 6 serving glasses or ramekins. Top with lemon mousse, dividing evenly among servings.
09 - Refrigerate assembled cups for minimum 2 hours before serving. Top each cup with fresh berries, lemon zest curls, and mint leaves immediately before presentation.
