With layers of shortbread cookie crust, cloud-like lemon mousse, and tart lemon curd, this pie is both light and bright, and a great way to celebrate the upcoming arrival of spring.
Happy Pi (Pie) Day!
I’ve been saving this onesie just for today:
I haven’t always been on the Pi Day = Pie Day bandwagon, but this year I decided to hop on board. Why not? I always need another excuse to bake a pie.
But what pie would I share with you? Since we’re still a few weeks out from spring produce I decided against a fresh fruit pie. But I still wanted something that tastes like almost spring and just hold on a little longer. And that for me, is lemon. It’s light and bright, and the perfect accompaniment to warmer weather and longer days.
This recipe is a little fussy, I will admit that, although I did make quite a few changes from the original to make it easier. It starts with a tart lemon curd, and add to that gelatin, whipped egg whites, and whipped cream. And voila, you have yourself a lemon mousse that is downright heavenly.
The mousse is sandwiched between a crust of shortbread cookie crumbs and a lid of lemon curd. One bite and the memory of all that fuss will be gone. Totally worth it, I promise.
A few notes about this recipe:
>>The gelatin in this pie helps it firm up for easy and pretty slicing. If you are okay with a softer mousse and messier slices, feel free to omit this step.
>>If you’d rather, graham crackers make a fine substitution for shortbread cookies in the crust.
>>To make the cookie crumbs for the crust, place the cookies (or graham crackers) in a zipped plastic bag and crush with a rolling pin. Alternately, you can use a food processor.
>>If you’re new to the term “fold”, it is a method of gently incorporating egg whites into other ingredients without deflating them. This video shows you how to do it.
>>This recipe contains raw egg whites, as do all traditional mousse recipes. So are raw egg whites safe to eat? Well, salmonella can be found in 1 of 20,000 eggs so the risk is very small. However, if you’d rather avoid them, look into using pasteurized egg white substitutes or powdered egg whites. I have tried neither, so unfortunately I cannot say how well they will work in this recipe.
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