Lemon mousse shortbread crumble (Printable)

Zesty lemon mousse layered over buttery shortbread crumble creates a refreshing, elegant spring dessert.

# Ingredient List:

→ 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, optional

→ Garnish

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

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Rub together with your fingertips or use a pastry cutter until mixture resembles coarse crumbs.
03 - Spread crumble mixture evenly on prepared baking sheet. Bake for 12 to 15 minutes, stirring halfway through, until golden brown. 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 about 7 minutes until thickened. Remove from heat and cool to room temperature.
05 - In a clean bowl, beat egg whites with cream of tartar, if using, until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - In a separate bowl, whip the chilled cream to soft peaks.
07 - Gently fold whipped cream into the cooled lemon mixture. Then fold in egg whites until just combined and smooth.
08 - Spoon a generous layer of shortbread crumble into the bottom of 6 small serving glasses or ramekins. Top with lemon mousse.
09 - Chill for at least 2 hours before serving. Garnish each cup with fresh berries, lemon zest curls, and mint leaves if desired.

# Expert Tips:

01 -
  • The mousse is so airy it practically dissolves on your tongue, making you feel like you're eating something indulgent while it's actually quite light.
  • You can prep everything ahead and assemble just before serving, which means less stress when guests arrive.
  • That shortbread crumble stays crispy against the silky mousse even after sitting in the fridge—no soggy disappointments here.
02 -
  • The egg whites absolutely must be beaten in a completely clean, fat-free bowl or they won't whip properly—even a tiny bit of egg yolk or butter will sabotage you.
  • Don't skip cooling the lemon curd to room temperature before folding in the cream and egg whites, or the heat will deflate everything you've just built up.
  • Chilling time is non-negotiable; rushing this step results in a mousse that's more mousy than mousse and a crumble that gets soggy.
03 -
  • Zest your lemons before juicing them—once they're halved and squeezed, getting zest off is nearly impossible and frustrating.
  • If you don't have cream of tartar, a tiny splash of lemon juice whisked into the egg whites works almost as well for stabilizing them.
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