Lemon Mousse Shortbread Crumble (Printer-friendly)

Light lemon mousse layered over crisp shortbread crumble for a fresh, elegant spring treat.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Rub mixture together with fingertips until texture resembles coarse crumbs. Spread evenly on prepared baking sheet.
03 - Bake for 12 to 15 minutes, stirring halfway through, until golden brown. Cool completely before use.
04 - In a heatproof bowl, whisk egg yolks with 1/4 cup sugar, lemon juice, and lemon zest. Place bowl over simmering water and whisk constantly for approximately 7 minutes until mixture thickens. Remove from heat and cool to room temperature.
05 - In a clean 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 to soft peaks.
07 - Gently fold whipped cream into cooled lemon mixture. Then fold in egg whites until just combined and smooth throughout.
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.

# Expert Suggestions:

01 -
  • It looks fancy enough to impress but honest enough to admit you made it in your pajamas.
  • The contrast between crispy shortbread and silky mousse is genuinely addictive, and you'll find yourself making it for no reason at all.
  • Everything can be prepped ahead, which means you can actually relax when guests arrive instead of stress-baking in your kitchen.
02 -
  • Separating eggs cleanly matters enormously—even a trace of egg yolk in your whites will prevent them from whipping properly, so do it over two bowls and let the white fall into one bowl while the yolk stays in the shell.
  • The double boiler method for the lemon curd isn't fancy; it's simply the gentlest way to cook eggs without scrambling them, and the constant whisking is what creates the silky texture rather than a thin, curdled mess.
03 -
  • Make the shortbread crumble and the lemon mousse separately and at different times if you're nervous about managing all the components—the crumble actually improves if you let it sit for a few hours, and the mousse can be made hours ahead and kept chilled.
  • Use the smallest glasses or ramekins you have because the layers look most impressive when they're tall and narrow, and a little bit of this mousse goes a long way when it's this intensely flavored and airy.
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