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  /  Baking   /  Lemon Mousse and Shortbread Tart

Lemon Mousse and Shortbread Tart

Lemon Mousse and Shortbread Tart

Recipe by Chef Kevin Dundon


  • 50g caster sugar, plus extra to sprinkle

  • 200g plain flour

  • 100g butter, softened

  • 1 tsp lemon thyme – optional

  • 1 tsp Irish Sea Salt flakes

  • 2 pots Irish Yogurts Clonakilty Gourmet Lemon Sicilian Yogurts

  • 250ml cream, whipped

  • 400g Raspberries

  • 100g Mini Meringues


  • Preheat the oven to 160˚C. Line a 20cm tart tin with parchment paper.
  • In a bowl, combine the butter and sugar, and flour with some lemon thyme.
  • Gently push the dough in the tart base tin evenly. Sprinkle with caster sugar, salt flakes and extra lemon thyme if desired, and chill in the fridge for 10 minutes
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Remove from the oven and set aside to cool on a wire rack.
  • Once cooled, prepare the mousse, in a bowl, combine the Lemon Yogurts with the cream until smooth. Taste to check the flavour and add extra lemon yogurt if desired. Spoon the mixture over the shortbread
  • Scatter the fresh raspberries and sprinkle with the mini meringues and extra lemon thyme if desired.