Imagine a light lemon mousse filling with a topping similar to lemon bars on your choice of crust. Choose from shortbread crust, regular pie crust, or a couple of versions of graham cracker crust. No matter which crust you choose, this lemon mousse pie is a delight. Of course, you can skip the crust altogether and just make the mousse! (Be sure to read the “Tips” section.)
Gluten Free Lemon Mousse Pie
A gluten free lemon mousse pie recipe using homemade lemon curd and your choice of shortbread, traditional or graham cracker crusts. Make it your way!
- Make the pie crust of your choice and allow to cool.
To Make the Lemon Curd:
- In a small, cold saucepan (that tolerates acid ingredients well such as stainless steel or enamel), whisk the egg yolks and sugar until smooth. (Alternatively, this may be done in a microwave. See "Tips" section below.)
- Whisk in lemon zest and 1/2 cup lemon juice.
- Cook over medium heat and bring to a simmer. Reduce temperature to low and cook, stirring constantly, until the mixture coats the back of the spoon.
- Remove from heat and pour into a heat-proof bowl.
- Add butter and whisk constantly until butter melts; and set aside to cool.
To Make the Lemon Mousse Filling:
- In the cold bowl of a double broiler or a heat-proof bowl, whisk 4 whole eggs, 2 egg yolks, 1 cup sugar, lemon zest, 1/2 cup lemon juice, and a pinch of salt. Place the bowl in a sauce pan filled with enough water not to touch to the bowl. Bring water to a slow boil and lower heat to simmer. Whisk constantly and cook for about 10 or until the mixture coats the back of a spoon.
- Remove from heat and set aside to cool at room temperature.
- Refrigerate until completely chilled, about 2 hours.
- Beat the egg whites and salt in the bowl of your mixer on high speed until stiff, but not dry, peaks form.
- Add 2 tablespoons sugar and beat until whites are stiff and shiny.
- Fold whites into lemon filling and set aside.
- In the same mixing bowl, add cream and beat on high speed until stiff peaks form.
- Fold whipped cream into lemon filling.
- Add 1/2 cup lemon curd, and pour into cooled pie crust.
- Spread desired amount of Comstock Lemon Creme on top and refrigerate for several hours or until completely chilled.
- If desired, garnish with sweetened whipped cream. You can also garnish with thinly sliced gluten free marshmallows and then add some lemon creme to the tops of the marshmallows or leave plain.
When grating the peel of lemons, never grate the pith (fleshy portion). You only want to grate the bright colored peel. The pith is bitter.
*To microwave lemon curd, place the sugar and lemon zest in the bowl of your food processor and pulse until zest is very fine. Add egg yolks and lemon juice and mix until well combined. Microwave in 30 seconds intervals stirring after each cycle. Do this several times for about 5 minutes or until the mixture coats the back of a spoon.
You will have extra lemon curd leftover, but you can always use this to top your favorite desserts.
Because this recipe uses raw egg whites, be sure to keep the pie refrigerated. If you do not feel safe using them, try substituting with additional unsweetened whipped cream.
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