Description
This Lemon Blueberry Shortbread Mousse Cake combines a buttery shortbread crust with a light lemon mousse and fresh blueberry topping, making a delightful and refreshing dessert
Ingredients
Scale
Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
Lemon Mousse
- 1 cup heavy cream
- 1/2 cup lemon curd (store-bought or homemade)
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Blueberry Topping
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 1/2 teaspoon lemon juice
Instructions
- Prepare Shortbread Crust: Preheat oven to 350°F (175°C). In a bowl, mix flour, butter, powdered sugar, and salt until dough forms. Press dough into the bottom of a springform pan. Bake for 15-18 minutes until golden. Let cool completely.
- Make Lemon Mousse: In a mixing bowl, beat heavy cream until soft peaks form. In a separate bowl, combine lemon curd, cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in whipped cream.
- Assemble Cake: Spread lemon mousse over the cooled crust. Smooth the top with a spatula.
- Blueberry Topping: Toss blueberries with sugar and lemon juice. Scatter evenly over the mousse layer.
- Chill: Refrigerate for at least 2 hours to set. Serve chilled.
Notes
- Use freshly squeezed lemon juice and zest for a bright lemon flavor.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 4g