Lemon Mousse Pie
A light lemon mousse pie with shortbread crust and lemon curd topping.
- 3 cups shortbread cookies , crushed (see Notes) (about 300 grams)
- ¼ cup unsalted butter , melted (56 grams)
- ½ cup unsalted butter (113 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup freshly squeezed lemon juice (235 grams)
- 4 large eggs
- 4 large egg yolks
- ¼ cup cornstarch (28 grams)
- 3 tablespoons water
- 2 teaspoons gelatin (1 envelope)
- Lemon curd , see above
- 4 large egg whites
- ½ cup granulated sugar (100 grams)
- 1 cup heavy cream (237 ml)
To make the lemon curd:
Combine the butter, sugar, and lemon juice in a medium saucepan over medium low heat. Stir to dissolve the sugar and melt butter. Heat until steaming, but not quite yet boiling.
Meanwhile, whisk together the eggs and egg yolks with the cornstarch in a medium bowl. Slowly add the heated lemon juice mixture to the eggs in a slow and steady stream while whisking constantly. When fully combined, pour the mixture back into the saucepan.
Place saucepan over medium heat and cook until mixture thickens, about 5 minutes, while whisking constantly. Pass lemon curd through a fine mesh strainer (to remove any lumps) into a small bowl or container. Place plastic wrap directly onto the surface of the curd and chill in the fridge for at least 1 hour. Lemon curd may be stored in the fridge for up to 1 week.
To make the mousse:
Place the water in a small saucepan and sprinkle with the gelatin. Let sit for 5 minutes until gelatin is absorbed. Place over low heat and stir until gelatin is completely dissolved. Add ½ cup of the lemon curd and stir until mixture is smooth and all lumps are gone. Remove from heat and stir in another 1 cup of the lemon curd.
In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the egg whites on high speed until foamy. With mixer on, slowly add sugar. Beat to stiff peaks. Gently fold the egg whites into the lemon curd mixture in 3 additions.
Using the same bowl and whisk, beat the heavy cream on high speed to stiff peaks. Gently fold the whipped cream into the lemon mixture in 3 additions, careful not to deflate the mousse.
Dump the mousse into the prepared pie crust and smooth the top. Spread the remaining lemon curd (should be about ½ cup) on top of the mousse. Chill in the fridge for at least 2 hours. Garnish with whipped cream and lemons before serving, if desired. Store leftovers in the fridge for up to 3 days.
Note: Graham crackers may be substituted for the shortbread cookies, if desired.
Recipe adapted from Bon Appetit via Epicurious.
Sodium: 62mg, Calcium: 33mg, Vitamin C: 8mg, Vitamin A: 812IU, Sugar: 26g, Fiber: 1g, Potassium: 79mg, Cholesterol: 178mg, Calories: 339kcal, Saturated Fat: 13g, Fat: 22g, Protein: 5g, Carbohydrates: 31g, Iron: 1mg