Ingredients
- Shortbread Crust Layer: shopping list
- 2 cups flour shopping list
- 1/2 cup confectioners sugar shopping list
- 1/2 stick butter, melted shopping list
- pinch of salt shopping list
- Lemon Curd* Layer: shopping list
- 4 medium sized lemons(or 5 small) shopping list
- 1 cup sugar shopping list
- 6 egg yolks shopping list
- 1 stick cold butter, cut into 16 pieces shopping list
- *about 2 cups of lemon curd will be needed so this layer can be made using 2 jars(8-10oz, each) of commercial lemon curd at room temperature shopping list
- Blueberry Layer: shopping list
- 2pts fresh blueberries, washed shopping list
- lemon Mousse Layer: shopping list
- 1 large package Cook and Serve vanilla pudding(NOT instant) shopping list
- 2 lemons shopping list
- milk as per directions, minus about 1/4 cup shopping list
- 2 cups heavy whipping cream, chilled shopping list
- 1/4 cup sugar shopping list
- white chocolate Layer: shopping list
- 6oz premium white chocolate(can use baking chocolate, but NOT confectioners coating) shopping list
How to make it
- To Prepare Crust:
- Combine flour, confectioners sugar and salt in medium bowl.
- Add melted butter and combine with fork(or hands) until mixed and mixture will stick when small amount is pressed together
- Press into bottom of a sprayed, glass 9X13 pan
- Bake at 350 for about 25 minutes until edges are just starting to lightly brown.
- Lemon Curd Layer:
- Set up double broiler, or medium stainless steel bowl over a slightly smaller bowl of boiling water, being careful that the bottom of the top pan does not touch the water.
- While water is heating, beat egg yolks and sugar in the stainless steel bowl. Whisk together until smooth, then add juice and zest from all 4 lemons, and continue to whisk until combined.
- Place pan over the simmering water and heat while folding and stirring mixture constantly, until it thickens, well. This will take about 10 minutes.
- Add butter pieces one at a time, whisking thoroughly after each, until all are added and mixed in.
- Remove from heat and set in fridge to cool
- Once cooled, carefully spread over cooled crust, covering to edges
- Top this layer with the fresh blueberries
- Lemon Mousse Layer:
- Prepare pudding per package directions, using 1/4 cup less, milk.
- When thickened and done, add the zest and juice of 2 lemons and stir to combine.
- Let cool completely in fridge.
- Once pudding has cooled, whip the whipping cream and sugar in mixer at medium high speed until stiff peaks form.
- Fold small amount of whipped cream into bowl of cooled pudding, and gently stir until somewhat incorporated.
- Then add this mixture back into mixing bowl with remaining whipped cream, and fold gently until mixture is a uniform color, and well combined.
- Carefully spread this layer over blueberries, covering to edge.
- Cool in fridge for about 10 minutes
- White Chocolate Layer:
- Melt 6oz white chocolate in microwave for 2-3 minutes, stirring well every minute, until melted and smooth.
- Drizzle chocolate over mousse layer using a plastic bag or cake decorator method. Continue to drizzle in layers until all chocolate is gone. This will give you a drizzled appearance, but a near solid layer of chocolate.
- Chill bars in fridge a few hours for layers to set up. Cut.
- ~~Please note that the lovely drizzling of the chocolate did not hold up well to cutting into bars. A possible solution to this would be to chill well and cut into bars BEFORE adding the chocolate, then just chill the individual bars, slightly after drizzling individual bars.
prior to cutting :)
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