Ingredients
Scale
- For the shortbread crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- For the blueberry layer:
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- For the lemon mousse:
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 large egg yolks
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon unflavored gelatin
- For the blueberry compote (optional topping):
- ½ cup blueberries
- 1 tablespoon honey
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and work into coarse crumbs using a pastry cutter or fingertips. Press the mixture evenly into a 9-inch springform pan and bake for 15-20 minutes until golden. Cool completely.
- In a small saucepan, cook blueberries with sugar, lemon juice, lemon zest, and cornstarch over medium heat until thickened, about 5-7 minutes. Cool slightly.
- In a small bowl, sprinkle gelatin over cold water; let sit 5 minutes. Meanwhile, whisk egg yolks, lemon juice, lemon zest, and sugar in a heatproof bowl over simmering water until thickened. Dissolve gelatin into the warm lemon mixture. Whip heavy cream to stiff peaks separately.
- Gently fold whipped cream into the lemon mixture. Pour over the cooled blueberry layer in the crust. Chill at least 4 hours or overnight to set.
- If using, prepare blueberry compote by heating blueberries with honey until berries burst and mixture thickens, about 5 minutes. Spread on top of the mousse layer before serving. Garnish with fresh blueberries, lemon zest, and mint leaves as desired.
Notes
- Ensure the shortbread crust is fully cooled before adding the mousse layer to prevent melting.
- Use fresh or properly thawed frozen blueberries for the blueberry layer and topping.
- Chilling overnight enhances flavor development and mousse setting.
- For a crust variation, substitute graham cracker crumbs for shortbread for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake & Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg