# Ingredient List:
→ Lemon Mousse
01 - 3 large eggs, separated
02 - 2/3 cup granulated sugar, divided
03 - 1/2 cup freshly squeezed lemon juice (approximately 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 Cookies
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. In a large bowl, cream unsalted butter and powdered sugar until light and fluffy. Mix in vanilla extract. Add all-purpose flour and salt, stirring until just combined. Press dough into a 1/2-inch thick rectangle and cut into small rounds or rectangles. Arrange on prepared baking sheet and bake for 12 to 15 minutes, until edges are just golden. Cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Set bowl over a pot of simmering water. Whisk constantly until mixture thickens and becomes pale, about 5 to 7 minutes. Remove from heat and allow to cool to room temperature. In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. In a clean bowl, beat egg whites with a pinch of salt to soft peaks, then gradually add remaining sugar and beat until stiff peaks form. Fold whipped cream into cooled lemon mixture, then gently fold in egg whites until fully incorporated.
03 - Spoon lemon mousse into individual serving cups or glasses. Cover and chill for at least 1 hour, until set.
04 - Garnish each cup with fresh berries, lemon zest curls, and mint leaves if desired. Present shortbread cookies on the side for accompaniment.
