# 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)
# Cooking Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream unsalted butter and powdered sugar until light and fluffy; mix in vanilla extract. Add all-purpose flour and salt, mixing just until combined. Press dough into a 1/2-inch thick rectangle and cut into rounds or rectangles. Arrange on prepared baking sheet and bake for 12 to 15 minutes, until edges are barely golden. Let cookies cool completely.
02 - In a heatproof bowl, whisk egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water and whisk constantly until thickened and pale, about 5 to 7 minutes. Remove from heat and cool to room temperature. In a separate bowl, beat heavy cream with vanilla extract until soft peaks form. In another clean bowl, beat egg whites with salt until soft peaks form, then gradually add remaining sugar and beat until stiff peaks. Gently fold whipped cream into the cooled lemon mixture, then fold in egg whites until fully incorporated.
03 - Spoon lemon mousse into individual serving cups or glasses. Chill for at least 1 hour, until set.
04 - Garnish each mousse cup with fresh berries, lemon zest curls, and mint leaves as desired. Serve with shortbread cookies on the side.
