Description

A refreshing no-bake layered mousse cake with a buttery shortbread crust, zesty lemon fudge, tangy homemade lemon curd, airy lemon mousse, and a sweet blueberry mousse topping. This elegant dessert is as beautiful as it is delicious—perfect for spring and summer celebrations!

Ingredients

Scale

Shortbread Crust

1¾ cups shortbread cookie crumbs (about 15 Walker’s Shortbread Rounds)
2 tbsp granulated sugar
2 tbsp (28g) unsalted butter, melted

White Chocolate Lemon Fudge Layer

8 oz (227g) white chocolate chips
3 tbsp (42g) unsalted butter
3½ tbsp (53ml) heavy whipping cream
2 tsp lemon zest

Lemon Curd

¼ cup (60ml) fresh lemon juice (from 1–2 lemons)
2 tsp finely grated lemon zest
⅓ cup (69g) granulated sugar
4 egg yolks
3 tbsp (42g) unsalted butter

Lemon Mousse

2 tsp powdered gelatin
2 tbsp (30ml) cold water
1¾ cups (420ml) heavy whipping cream
¾ cup (86g) powdered sugar
¾ cup (180ml) lemon curd (from above)

Blueberry Mousse

1½ cups (8 oz) fresh or frozen blueberries
¼ oz (1 packet) unflavored powdered gelatin
1¾ cups (420ml) heavy whipping cream
¾ cup (86g) powdered sugar

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Instructions

Make the Crust
Mix cookie crumbs, sugar, and melted butter until combined. Press into the bottom of a springform pan. Chill while preparing the fudge layer.
Prepare the Fudge Layer
Melt white chocolate chips with butter and heavy cream in a double boiler or microwave in 20-second bursts, stirring until smooth. Stir in lemon zest. Pour over crust and chill to set.
Make the Lemon Curd
In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter until melted. Cool completely.
Lemon Mousse Layer
Sprinkle gelatin over cold water; let sit 5 minutes. Warm gently to dissolve. Whip cream and powdered sugar to stiff peaks. Fold in lemon curd and dissolved gelatin. Spread over fudge layer and chill.
Blueberry Mousse Layer
Blend or mash blueberries, then heat gently to a simmer. Strain to remove skins (optional). Dissolve gelatin in warm blueberry puree. Let cool slightly. Whip cream and powdered sugar to stiff peaks. Fold in cooled blueberry mixture. Spread over lemon mousse layer.
Chill & Serve
Refrigerate cake for at least 4 hours, preferably overnight. Run a knife along the edge before releasing from the springform pan. Garnish with extra berries, lemon slices, or whipped cream.

Notes

Use fresh lemon juice for best flavor.

For clean layers, chill each mousse layer for 30–60 minutes before adding the next

Can be made up to 2 days in advance. Store refrigerated.

Optional: Add a thin layer of blueberry jam under the blueberry mousse for more intense flavor.

Prep Time: 15 minutes (stovetop only)
Cook Time: 4–6 hours
Category: Dessert
Method: No-bake / Chilled
Cuisine: American / European Fusion