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
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