Ingredients:
For the Shortbread Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
Pinch of salt
For the Lemon Mousse:
1 cup heavy cream
1/2 cup granulated sugar
Zest of 2 lemons
1/2 cup fresh lemon juice
1 tablespoon gelatin powder
2 tablespoons water
8 ounces cream cheese, softened
For the Blueberry Compote:
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Directions:
For the Shortbread Crust:
