Lemon Blueberry Shortbread Mousse Cake

Name: Lemon Blueberry Shortbread Mousse Cake
Cuisine: American
Ingredients: 1 3/4 cups Walkers shortbread crumbs (2 packages (5.3 oz each), about 15 cookies); 2 tbsp granulated sugar; 2 tbsp (28g) butter (melted); 8 ounces (227g) white chocolate chips; 3 tbsp (42g) unsalted butter; 3 1/2 tbsp (53ml) heavy whipping cream; 2 tsp lemon zest; 1/4 cup (60ml) fresh lemon juice (from 1-2 lemons); 2 tsp finely grated lemon zest; 1/3 cup (69g) granulated sugar; 4 large egg yolks; 2 tsp unflavored 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; 1 1/2 cups (8 oz) blueberries; 1 package (.25 oz) unflavored powdered gelatin

Instructions

This Lemon Blueberry Shortbread Mousse Cake is to die for and perfect for spring and summer! It's incredibly light and almost completely no bake! With layers of lemon and blueberry mousse, white chocolate ganache and a Walkers Shortbread crust, the only thing that requires a few minutes in the oven is the crust!

Updated at: Mon, 02 Mar 2026 08:38:16 GMT