Lemon Mousse Tart

Heat the oven to 350°F.

In a food processor, pulse the shortbread until fine and crumbly. With the food processor running, pour the melted butter through the top spout and allow to fully incorporate into the shortbread crumbs.

Dump the buttery crumbs into an 11” tart pan or an 11” springform pan, and carefully press the crumbs into the pan and up the sides. You can use a small glass to help uniformly press the crumbs into a crust. Bake the crust for 15 minutes and allow to cool to room temperature.

In a double boiler, combine the sugar, lemon zest, lemon juice and egg yolks. Over simmering water, cook the mixture over moderately high heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the cubes of butter until it’s melted and fully incorporated.

Using a mesh strainer, strain the lemon curd mixture into a bowl and press a sheet of plastic wrap directly over the top of the curd’s surface. Refrigerate the curd for at least 2 hours.

In the bowl of a standing mixer, or in a large bowl using a hand mixer, whip the 2/3 cup of heavy cream until firm. Fold the whipped cream into the chilled lemon curd, and return the mousse to the fridge.

Once the crust is fully cooled, spread the raspberry jam over the crust. Gently pour the lemon mousse over the crust and smooth the top. Return to the fridge for at least one hour to fully set.

Decorate the tart with the 1 cup of whipped cream and fresh raspberries.