Shortbread Crust, Lemon Mousse Recipe
Make Shortbread Crust, Lemon Mousse Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shortbread Crust
Lemon Mousse
Method
Shortbread Crust
- 1
Prepare the Dough
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined.
- 2
- 3
Shape and Chill the Dough
Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Chill in the refrigerator for 30 minutes.
- 4
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the chilled crust for 20-25 minutes or until lightly golden. Allow to cool completely before adding the mousse.
Lemon Mousse
- 5
Prepare the Lemon Mixture
In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- 6
- 7
Whip the Cream
In a separate mixing bowl, whip the heavy cream until soft peaks form.
- 8
Combine and Fold
Once the lemon mixture has cooled, gently fold in the whipped cream until well combined, being careful not to deflate the cream.
- 9
Fill the Crust
Pour the lemon mousse into the cooled shortbread crust and smooth the top with a spatula. Refrigerate for at least 2 hours or until set.
