Gluten Free Lemon Mousse Pie

Ingredients:

For the Crust:
• 1 recipe Gluten Free Shortbread Crust or
• 1/2 recipe Flaky Gluten Free Pie Crust or
• 1 recipe Gluten Free Graham Cracker Crust or
• 1 recipe Gluten Free Graham Cracker Cracker Crust with Flax
For the Lemon Curd:
• Grated lemon zest from 3 lemons
• 1/2 cup fresh lemon juice from 3 - 4 lemons, strained
• 6 large egg yolks
• 1 cup granulated sugar
• 6 Tablespoons unsalted butter, cold
For the Lemon Mousse Filling:
• 4 large whole eggs
• 2 large eggs, divided
• 1 cup granulated sugar
• 2 teaspoons grated lemon zest
• 1/2 cup fresh lemon juice from 3 - 4 lemons, strained
• 1/16 teaspoon salt
• 1 cup heavy (whipping) cream
• 1/2 cup lemon curd, at room temperature
• 1 21 oz.-can Comstock Lemon Creme, as needed
• The Perfect Homemade Whipped Cream, for garnish (optional)

Instructions:

1. Make the pie crust of your choice and allow to cool.
To Make the Lemon Curd:
2. 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.)
3. Whisk in lemon zest and 1/2 cup lemon juice.
4. 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.
5. Remove from heat and pour into a heat-proof bowl.
6. Add butter and whisk constantly until butter melts; and set aside to cool.
To Make the Lemon Mousse Filling:
7. 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.
8. Remove from heat and set aside to cool at room temperature.
9. Refrigerate until completely chilled, about 2 hours.
10. Beat the egg whites and salt in the bowl of your mixer on high speed until stiff, but not dry, peaks form.
11. Add 2 tablespoons sugar and beat until whites are stiff and shiny.
12. Fold whites into lemon filling and set aside.
13. In the same mixing bowl, add cream and beat on high speed until stiff peaks form.
14. Fold whipped cream into lemon filling.
15. Add 1/2 cup lemon curd, and pour into cooled pie crust.
16. Spread desired amount of Comstock Lemon Creme on top and refrigerate for several hours or until completely chilled.
17. 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.

Tips

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