Grind the crackers in your food processor. Stir in the sugar, salt and cinnamon. With the blades running, pour in the melted butter. Your mix should resemble wet sand and stick together.

Pour the mix in your pie pan and press the mixture into the bottom of the pan and up the sides. To make sure it is tight and nicely compact use the bottom of a flat measuring cup. Bake the crust for 8 minutes at 180 or 10 minutes at 160. I sometimes press the slightly puffed up crust back into the mold gently to make it tighter. Let it cool completely before filling.

For the curd heat butter, 150 g of sugar, lemon juice and zest in a pot until the sugar is fully dissolved and the mix is hot but not boiling. In another bowl whisk the strach, the eggs and egg yolk and pour the lemon mix into the eggs, stirring well. Pour the mix back into the pot and heat it up while stirring vigorously until the lemon cream thickens. Remove from heat, pass the curd through a sieve, cover the surface with foil and cool in a bowl for at least an hour.

Combine the gelatine with 3 Tbsp of water and let stand for 5 minutes. Dissolve on low heat and stir in 1 1/2 cups of lemon curd into the dissolved gelatine. Beat the egg whites, adding 100g of sugar as you bring them so a medium stiff peak. Carefully combine curd and egg whites with a spatula. Try not to deflate the mousse as you fold the curd into the whites. Beat the cream until stiff and fold it under the mousse as well.

Pour the mousse into your cooled crust and top with the remaining lemon curd.

Cool your pie for at least 3 hours and decorate with cream tuffs before serving.