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.)
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!
Ingredients:
Instructions:
Tips
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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Why did mine not set? I did everything and drooped over the pan 😢
Katie,
It sounds like that the mixture did not cook long enough. When this occurs, you can either add melted butter and allow it to cool until firm.
Alternatively, add 4 parts water to a bowl and sprinkle 1 part unflavored gelatin powder (Knox) on top. After about 5 minutes the gelatin should be “bloomed”. Combine with the mixture curd and refrigerate until set. Each package of Knox gelatin contains about 2 1/2 teaspoons.
Yet another solution is to add more whipped cream to the mixture.
Another thought is that you never want to add hot/warm lemon curd to whipped cream.
I hope this helps you.
Carla
Hi, Your ingredient list states:
4 Large Whole Eggs
2 Large Egg WHITES
However, the instructions reads: Whisk 4 whole eggs, 2 egg YOLKS...
I know you use the Egg Whites later in the instructions.
But, your ingredient list does not include the 2 egg yolks.
Hi Sherry,
Thanks for pointing that out to me. I meant to write, "2 large eggs, divided". As you will see in the recipe instructions for the mousse, both 2 egg whites and 2 egg yolks are called for.
Enjoy!
Carla
I am curious about this recipe because under the ingredients for the mousse it lists: 4 whole eggs and 2 egg whites, but in the instructions for making the mousse it says "whisk 4 whole eggs, 4 egg yolks..." which would indicate to me that you need 4 whole eggs, and an additional 4 egg yolks.
Please clarify.
Hi Ryan,
The instructions should read 2 egg yolks. I have updated the recipe. Thanks for catching that!
Carla
Can I replace sugar with stevia or erythitol?
Linda,
I haven't tried stevia in this recipe. If you try it, let us all know, please.
Carla