Lemon Mousse Shortbread Cups (Printable Version)

A light mousse with zesty lemon atop a buttery shortbread crumble, ideal for springtime indulgence.

# What You'll Need:

→ Shortbread Crumble

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - Pinch of salt

→ Lemon Mousse

05 - 3 large eggs, separated
06 - 1/2 cup granulated sugar
07 - 1/3 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1/2 cup heavy cream, chilled
10 - 1/4 teaspoon cream of tartar

→ Garnish

11 - Fresh berries
12 - Lemon zest curls
13 - Fresh mint leaves

# Steps to Follow:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, sugar, salt, and cold cubed butter. Rub mixture together with fingertips or pastry cutter until it resembles coarse crumbs. Spread evenly on prepared baking sheet.
03 - Bake for 12-15 minutes, stirring halfway through, until golden brown. Remove from oven and cool completely.
04 - In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over a pot of simmering water and 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 until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
06 - In a separate bowl, whip chilled cream until soft peaks form.
07 - Gently fold whipped cream into cooled lemon mixture. Then fold in beaten egg whites until just combined and smooth.
08 - Spoon generous layer of shortbread crumble into bottom of 6 small serving glasses or ramekins. Top with lemon mousse. Refrigerate for at least 2 hours.
09 - Top each cup with fresh berries, lemon zest curls, and mint leaves before serving.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when it actually takes less time than you'd expect.
  • The bright lemon flavor tastes like spring in a glass, no matter what season you're eating it.
  • You can prep everything ahead and just assemble when guests arrive, which is honestly the dream.
02 -
  • Never fold your egg whites aggressively or they'll deflate and your mousse will become dense instead of cloud-like—gentle does the job here.
  • If your lemon curd breaks or looks grainy during the double boiler step, you've gone too hot or too fast, so next time lower the heat and whisk more slowly.
  • Room temperature matters for eggs, so pull them out of the fridge thirty minutes before you start if you have the foresight.
03 -
  • Make the crumble a day ahead and store it in an airtight container so you only have to worry about the mousse on serving day.
  • If you're nervous about raw eggs, pasteurized eggs exist and work perfectly fine in this recipe, giving you peace of mind without changing the result.
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