This recipe had 4 different elements. The shortbread-like tart crust, the lemon curd, the raspberry gelee and the lemon mousse. 5 if you count the candied lemon peel. Although each component was relatively easy, the shear amount of time put in was enough that I would have rated it more difficult. Here is the pic….
The book also stated that you could make it in a single pan. But, really ? Here’s my version…..
As you can see, if you’re not careful when you pipe the mousse into the molds, and don’t really fill it full, you get lines. The raspberry is piped into the center. The recipe had you freezing the molds, and then it does not state whether to serve them frozen or let them thaw. I tried them both ways, and thawed was better. Refreshing and cute these were my favorite up till now.