Lemon Bar Raspberry Mousse Cake with Mint Sugar

October 23, 2015

A creamy and easy Lemon Bar Raspberry Mousse Cake with layers of buttery shortbread, lemon curd, raspberry mousse and topped with sweet mint sugar.

Shortbread Crust:
2 cups all purpose flour
½ cup confectioners sugar
2 sticks cold butter
½ teaspoon sea salt
nonstick baking spray, for greasing the pan
Lemon Filling:
1¼ cups granulated sugar
¼ cup all purpose flour
4 eggs
lemon zest from one lemon
? cup freshly squeezed lemon juice, I used 4 Meyer lemons
Raspberry Mousse:
3 tablespoons fresh lemon juice
2¼ teaspoons powdered gelatin
2 cups fresh raspberries
½ cup plus 3 tablespoons sugar
2 cups cold heavy cream
Mint Sugar:
¼ cup fresh mint leaves
1 tablespoon sugar

Shortbread Crust: Preheat oven to 350. In a large bowl combine the confectioners sugar, flour and sea salt. Cut the cold butter into cubes and add it to the flour mixture. Using your fingers the mixture...
See the full directions on my site

Nutritions

Calories
807

Sodium
259mg
10% DV

Fat
58g
90% DV

Protein
6g
12% DV

Carbs
58g
19% DV

Fiber
4g
17% DV

Vegetarian Baked