A light and lively lemon mousse paired with a crisp gingersnap crust makes a refreshing finish to a special meal. Just a little whipped cream gives the mousse a velvety taste and texture. Use a knife dipped in hot water to cut creamy pies into clean slices. Source: EatingWell Magazine, November 1997

Ruth Cousineau



Associated Recipes


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

  • To prepare crust: Pulse gingersnaps and raisins in a food processor, until finely chopped. Add oil and process until well combined. Press evenly into the bottom and sides of the prepared pan.

  • Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

  • To prepare filling & garnish: Place water in a small bowl and add about 3 drops food coloring, if using. Sprinkle gelatin on top and set aside to soften.

  • Whisk whole eggs, 1/4 cup sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160 degrees F, 8 to 12 minutes. Remove from the heat. Add the reserved gelatin mixture; whisk until blended. Let cool for 20 minutes, whisking occasionally.

  • Meanwhile, place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 2/3 cup sugar, beating until the meringue is stiff and glossy.

  • Whip cream in a chilled bowl until soft peaks form.

  • Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk in the remaining meringue. With a rubber spatula, fold in the whipped cream. Spoon into the prepared pie shell and chill, loosely covered, until set, about 3 hours.

  • Make Candied Lemon Zest, if desired. Just before serving, decorate the pie.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Ingredient Note: Because they are made with pasteurized eggs, dried egg whites are a smart choice for mousses and other uncooked preparations. Just Whites is a common brand. You can find dried egg whites in the baking section of most supermarkets.

Nutrition Facts

286 calories; total fat 9.5g 15% DV; saturated fat 2.8g; cholesterol 55mg 18% DV; sodium 127mg 5% DV; potassium 74mg 2% DV; carbohydrates 46.4g 15% DV; fiber 1g 4% DV; sugar 33g; protein 4.2g 8% DV; exchange other carbs 3; vitamin a iu 145IU; vitamin c 7mg; folate 10mcg; calcium 16mg; iron 1mg; magnesium 4mg; thiaminmg.

Reviews (2)

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Rating: 4 stars
This is a recipe for lemon meringue pie. Not lemon chiffon Read More
Rating: 4 stars
This is a lemon chiffon recipe. Lemon meringue has a pastry crust lemon curd filling and a meringue top which is then baked. Read More