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!)

Lemon Tart

Another recipe from the Silver Spoon cookbook. I have to say I was disappointed in the filling -- maybe I used the wrong pan tho, because I used a removable bottom tart pan and my filling leaked out. My bottom crust was very soggy and the filling was very concentrated because so much leaked out. But it was extremely tasty!

Here is the crust. I am going to use it for a lot of things. Oddly, there was no water in the recipe. I had to add some! It wouldn't hold together with just butter and egg yolks. It contained a lot of sugar, and lemon peel as well.


Even adding a scant 1/4 cup of ice water, it was still crumbly.


Here is the filling, basically butter, eggs, sugar, lemon juice and lemon peel.


Baked. You can see the second pie plate under to catch what leaked out.


Dusted w/ confectioner's sugar.


Food porn close-up!