{"id":16682,"date":"2016-04-21T17:39:40","date_gmt":"2016-04-21T17:39:40","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/lemon-curd-mousse-pie\/"},"modified":"2025-12-29T15:25:58","modified_gmt":"2025-12-29T21:25:58","slug":"lemon-curd-mousse-pie","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/lemon-curd-mousse-pie\/","title":{"rendered":"Lemon Curd Mousse Pie"},"content":{"rendered":"\n

A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you<\/i><\/span><\/span><\/span><\/p>\n\n\n\n

We are a family of citrus lovers and when it comes to dessert, there’s nothing we enjoy more than a nice lemon tart or pie. My mother in law makes this incredible lemon tart. Perfecting “The Lemon Tart ”  recipe was a real family project back then, involving a lot of trial and error as well as some serious kitchen espionage. Ever since I am part of this family the dessert position is now often delegated to me. And while they do enjoy my German recipes, there’s nothing more appreciated than a nice lemon pie. And if I do go there, it had better be really good.<\/p>\n\n\n\n

I dare say that I’ve gotten quite good at making a seriously lush and zesty lemon curd so I decided to make this curd the star of this summery take on Lemon Pie. There’s something magical about the combination of butter, sugar and lemon juice – it’s just like spreadable sunshine and works almost like a mood elevator.<\/p>\n\n\n\n

This bright, zesty and refreshing Lemon Curd Mousse Pie starts with a smooth, easy to make lemon curd which we will incorporate in our cloud-like mousse. The rest of our heavenly curd will be used up as a topping, so no leftovers there! Making curd from scratch might sound like a lot of work but I promise you it\u2019s completely worth it. It has so much more flavour than the store bought one!<\/p>\n\n\n\n

There are three pretty straightforward elements to this dessert: a cinnamon spiced graham cracker crust, the lovely lemon curd, and the lemon curd mousse. In this recipe, I use my favourite graham cracker crust. I like my crust to not crumble into a million crumbs when cutting into the pie and this crust has never disappointed me so far. To achieve this I like to add a bit more butter to my cookie crumbs. After baking, I press the still hot and slightly puffed up crumb crust into the mould once again to have it nice and firm when cutting the pie into pieces. Also, I like to add a pinch of salt and a hint of cinnamon as I find it helps the bring out that homey flavour of the graham crackers.<\/p>\n\n\n\n

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Let’s talk about the lemon mousse. Once you\u2019ve made the lemon curd, all you have to do is fold it into some whipped egg whites and cream. Sounds easy, right? Note that this recipe uses raw egg whites!  By using whipped egg whites in the mousse we save a lot of calories, so this Lemon Curd Mousse Pie is clearly not only one of my best but also one of my healthier desserts!<\/p>\n\n\n\n

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Now, this Lemon Curd Mousse Pie<\/strong> is what I call an easy show stopper! Make it for your next dinner parties and be prepared to be asked for the recipe!<\/p>\n\n\n\n

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