Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

4 hrs 30 mins

Nutrition Profile:





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.

Associated Recipes

Nutrition Facts

286 calories; protein 4.2g; carbohydrates 46.4g; dietary fiber 1g; sugars 33.4g; fat 9.5g; saturated fat 2.8g; cholesterol 54.8mg; vitamin a iu 144.8IU; vitamin c 7mg; folate 9.6mcg; calcium 15.9mg; iron 1.2mg; magnesium 3.9mg; potassium 74.5mg; sodium 127.3mg; thiamin 0.3mg.

3 other carbohydrate, 2 fat