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 if desired.
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 Irish Yogurts Clonakilty Sicilian 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.
