Lemon Blueberry Shortbread Mousse Cake

This Lemon Blueberry Shortbread Mousse Cake is an elegant, bakery-worthy dessert featuring bright citrus curd, airy blueberry mousse, and a rich, buttery shortbread crust.

Prep Time 30

Cook Time 18

Resting and Chilling time 5 15

Total Time 6 3

Equipment

9-inch Springform Pan
Parchment Paper
Double Boiler
Fine mesh strainer
Electric hand mixer or stand mixer

Ingredients

CRUST:

▢ 1 3/4 cups Walker's Shortbread Rounds crumbs (two 5.3 oz packages, about 15 cookies)
▢ 2 tbsp sugar
▢ 2 tbsp (28g) butter, melted

FUDGE:

▢ 8 ounces (227g) white chocolate chips
▢ 3 tbsp (42g) unsalted butter
▢ 3 1/2 tbsp (53ml) heavy whipping cream
▢ 2 tsp lemon zest

LEMON CURD:

▢ 1/4 cup (60ml) fresh lemon juice (1-2 lemons)
▢ 2 tsp finely grated lemon zest
▢ 1/3 cup (69g) sugar
▢ 4 egg yolks
▢ 3 tbsp (42g) unsalted butter

LEMON MOUSSE:

▢ 2 tsp powdered gelatin
▢ 2 tbsp (30ml) cold water
▢ 1 3/4 cups (420ml) heavy whipping cream
▢ 3/4 cup (86g) powdered sugar
▢ 3/4 cup (180ml) lemon curd

BLUEBERRY MOUSSE:

▢ 1 1/2 cups (8 oz) blueberries
▢ 0.25 oz package unflavored powdered gelatin
▢ 1 3/4 cups (420ml) heavy whipping cream
▢ 3/4 cup (86g) powdered sugar

Instructions

Prepare the Pan and Bake the Crust

Heat your oven to 350°F. Line a 9-inch Springform pan with a parchment paper collar that rises about 1 inch above the rim to accommodate the tall mousse layers.
In a medium bowl, mix the shortbread crumbs, sugar, and melted butter until the mixture resembles damp sand. Press it firmly into the bottom of the pan and bake for 10 minutes. Let the crust cool completely.

Make the Ganache and Lemon Curd

Place white chocolate chips in a bowl. Bring the butter, heavy cream, and lemon zest to a boil, then pour over the chips. Let stand for 5 minutes before whisking until smooth. Spread this ganache over the cooled crust and refrigerate until firm.
To make the curd, combine lemon juice, zest, sugar, yolks, and butter in a double boiler. Whisk constantly over heat until it reaches 160°F and coats a whisk. Chill in the refrigerator until thick and cold.

Whip the Lemon and Blueberry Mousse Layers

For the lemon mousse, bloom the gelatin in cold water for 5 minutes, melt briefly in the microwave, and cool. Whip 1 3/4 cups heavy cream with 3/4 cup powdered sugar to stiff peaks. Mix in the gelatin and gently fold in the chilled lemon curd. Spread evenly over the ganache layer.
Puree the blueberries and strain through a mesh sieve. Bloom the second package of gelatin in the puree for 5 minutes, melt briefly, and cool to room temperature.
In a clean bowl, whip the remaining heavy cream and powdered sugar to stiff peaks. Gently fold in the blueberry mixture and spread it over the lemon layer.

Chill, Unmold, and Serve

Refrigerate the cake for at least 5 to 6 hours until fully set. Carefully remove the springform ring and parchment collar. Garnish with fresh berries and lemon slices before serving.

Notes

Storage Tip: Keep the cake tightly covered in the refrigerator for up to 5 days, though it is best enjoyed within the first 3 days for the optimal mousse texture.

Slicing Secret: For clean, professional-looking slices, dip your knife in hot water and wipe it dry before every single cut.

Preparation Tip: Ensure the lemon curd and gelatin mixtures have cooled to room temperature before folding them into the whipped cream to prevent the mousse from becoming runny.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Lemon Blueberry Shortbread Mousse Cake

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