Lemon Mousse Pie
While visiting Kate in Atlanta recently, we started talking about pies. She was planning her menu for dinner that Sunday and was thinking of whipping up a pie. As it is early Spring, we were in the mood for something lighter than the chocolate and rich custard pies that we eat in colder months, so we came up with the idea of looking for something with lemon.
I wish I could say that I was involved in the rest of the pie-making process but, truth be told, after helping with the idea for the flavor I left town for a few days. When I returned on Sunday (just in time for dinner), she had made a delightfully light Meyer lemon mousse pie with a gingersnap crust.
Someday I’ll actually be in town when she makes the pie and I’ll catch her in the action with my camera (especially to learn how to make her homemade pie crust). Someday…
Lemon Mousse pie
from 500 Pies & Tarts by Rebecca Baugniet
¾ cup fresh Meyer lemon juice
zest of 1 lemon
¾ cup granulated sugar
3 large egg yolks
pinch salt
1 envelope unflavored gelatin
¼ cup water
1 cup whipping cream
1/3 cup confectioners sugar
zest of 1 lemon to decorate
Preheat oven to 350. Press gingersnap crust (see below) into 9 inch pie plate. Bake for 15 minutes. Transfer to wire rack and cool to room temp.
Blend the lemon juice, zest, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat until the mixture thickens slightly- not as much as lemon curd. Sprinkle the gelatin over the water in a large saucepan. Set aside for a few minutes while you fill a large bowl with ice and water.
Add the lemon mixture to the gelatin and cook over medium heat for 3-4minutes, stirring continuously until the gelatin has dissolved. Pour the mixture into a metal bowl and set the bowl in the ice bath. Chill, stirring occasionally, for 10-15 min, until it begins to thicken.
Beat the cream using an electric mixer, adding 1 TBSp confectioners sugar at a time. Gently fold the cream into the lemon mixture, 1/3 cup at a time, until well combined. Pour the filling into the piecrust and refrigerate for 3 hours or until the filling has set. Sprinkle with lemon zest before serving with a dollop of whipped cream.
Ginger crumb crust:
1 c ginger cookie crumbs
¼ c melted unsalted butter
1 TBSP granulated sugar or honey
1 TBSP all purpose flour
Mix in food processor or if you have the crumbs you can mix by hand.
March 26th, 2010 at 6:46 am
[...] and almond-glazed ham, lemon mousse pie, pasta with spicy vodka tomato sauce, banana foster cheesecake, grape crumble, and chipotle cheddar [...]
April 15th, 2010 at 7:05 am
I. WANT. THAT. PIE. NOW.;