Ingredients
Scale
For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
For the Lemon Mousse:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour, salt, and lemon zest, mixing until the dough comes together.
- Press the dough evenly into the bottom of the prepared springform pan. Prick the crust with a fork to prevent bubbling.
- Bake for 15-18 minutes or until the edges are golden brown. Remove from the oven and let cool completely.
- Prepare the Lemon Mousse:
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and let it cool to room temperature.
- In a large bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form.
- Gently fold the cooled lemon curd mixture into the whipped cream until fully combined. Refrigerate until ready to use.
- Make the Blueberry Compote:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer (about 5 minutes).
- Add the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the compote thickens.
- Remove from heat and let cool to room temperature.
- Assemble the Cake:
- Once the shortbread crust has cooled completely, spread half of the lemon mousse over the crust in an even layer.
- Spoon the cooled blueberry compote over the mousse layer.
- Top with the remaining lemon mousse, spreading it evenly to cover the blueberries.
- Refrigerate for at least 4 hours or until the mousse is set.
- Serve:
- Carefully remove the cake from the springform pan. Garnish with fresh blueberries, lemon zest, or mint leaves if desired.
- Slice and serve chilled. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 380 kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 4g