Lemon Mousse Pie

I had another batch of the yummy lemony crust from the lemon tart last week, so I thawed it and made it into a lemon mousse pie.

Weighting down the crust to prebake it. The rice helps keep the dough from puffing up.

Dissolving gelatin in lemon juice, mixed with rind. I then creamed together confectioners sugar and cream cheese, then added to the lemon gelatin. I next whipped heavy cream, and folded the two batters together after the gelatin had set for 15 minutes in the fridge. The pie had to sit for 2 hours after assembling.

Pie crust cookies are always a good leftover (and they make good garnishes!)