This particular lemon mousse tart was conceived when I was still in Paris and visiting one pastry shop a day (oh, the good times! ★☆ In one word this tart is AMAZING - full of flavor, super smooth, extremely rich and extremely enjoyable all in one bite! Why not? Add Lemon Curd, and beat until blended. Bring to a boil. Place plastic wrap directly onto the surface of the curd and chill in the fridge for at least 1 hour. I’ll be definitely making this when my lemon tree starts to fruit…which is hopefully very soon as I need this pie now. This was a very big concern for me ever since I’ve tried doing some of this stuff in a 35°C+, warm and wet São Paulo last year. It has a pretty standard sweet pie crust (think pâte sucrée with a hint of powdered almonds), baked almond cream and topped with lemon curd and lemon mousse under a white chocolate dome. I have been searching for not only a good pie recipe but also a lemon curd recipe. Chill 4 hours. Pour one tablespoon of this cream over each of the tartelettes, spreading it as evenly as possible. The results there were nothing short of pure crap. I can’t think of a better thing to do during this period than baking. It is organic, not-from-concentrate, nothing but pure lemon juice and it worked perfectly. Dump the mousse into the prepared pie crust and smooth the top. I haven’t gotten onto the Pi Day bandwagon either. Leave in the fridge for about 30 minutes or until set (a good indication is when the chocolate is detaching from the mold). and have an awesome time indoors when temperatures outside are in the “minus too much” range. Hi! Remove the gelatin from cold water and place it in a medium bowl. But I still wanted something that tastes like almost spring and just hold on a little longer. How about you try this lemon curd recipe of mine, it’s cornstarch-free”: http://www.completelydelicious.com/2010/04/lemon-curd.html. I have also used it as a top layer to make an amazing cheesecake using this recipe:  https://www.verybestbaking.com/recipes/30330/premier-white-lemony-cheesecake/  (I used a 10" springform pan and increased crust ingredients.). Whip the cream to soft peaks. this link is to an external site that may or may not meet accessibility guidelines. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Temper chocolate according to the fabricant’s instructions. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Heat until steaming, but not quite yet boiling. This recipe is a little fussy, I will admit that, although I did make quite a few changes from the original to make it easier. (Mixture will be about 2 inches higher than top edge of crust.) Meanwhile, whisk together the eggs and egg yolks with the cornstarch in a medium bowl. Remove them from the molds and poke holes with hot pastry tips (I’ve used #20, #12 and #8 tips — regular Wilton tips like 1A work as fine). Add melted chocolate, and beat until blended, stopping to scrape down sides. Happy New Year everyone! It would be best if you could make the lemon curd one day and put the rest of the tart together the next day. Garnish with lemon curls and fresh raspberries, if desired. Here’s a tip: to stabilize the whipped cream used for decorating the edge, I added a couple tablespoons of very soft cream cheese to the cream. Beat heavy cream at high speed with an electric mixer until soft peaks form. With mixer on, slowly add sugar. This recipe is amazing, especially for those who want an alternative to a chocolate mousse. Drizzle Raspberry Sauce over your slice, if you wish. Using the same bowl and whisk, beat the heavy cream on high speed to stiff peaks. , Annalise, Combine the butter, sugar, and lemon juice in a medium saucepan over medium low heat. I seriously have no words to describe how amazing this pie looks! In a saucepan, mix the eggs, sugar, salt, juice and lemon zest to make a lemon curd. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Garnish with whipped cream and lemons before serving, if desired. Stir to dissolve the sugar and melt butter. >>The gelatin in this pie helps it firm up for easy and pretty slicing. However, if you’d rather avoid them, look into using pasteurized egg white substitutes or powdered egg whites. Cool on a wire rack 20 minutes or until completely cool. I made this today and I have to say thankyou your curd recipe is easy to make and fantastic to eat. ★☆ And, I used pasteurized eggs for the whites. If you are okay with a softer mousse and messier slices, feel free to omit this step. Alternately, you can use a food processor. You’ll notice it requires a lot of egg yolks to make up for the lack of cornstarch, but it should work just fine for this recipe too. The one I used asked to melt it to 45-50°C, then cool it to 25°C and use it at 28-29°C. I had regular pastry dough in the freezer so I blind baked that for the crust and I used bottled lemon juice rather than juicing all those lemons. Unmold the mousse molds and put them on a cooling rack. I will try this version. Pass lemon curd through a fine mesh strainer (to remove any lumps) into a small bowl or container. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. And thanks for sharing your shortcuts, I’m sure they’ll be helpful to others. Tap the rack a few times to remove excess glaze and remove it carefully from the rack with a spatula while still frozen. package refrigerated piecrusts, 1 (8-oz.) I lover lemon meringue and can only imagine how good this version is!! Hi Jenni! Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes. Fold any excess dough over outside of pan, and pinch to secure to pan. Add the egg and the vanilla powder and beat until incorporated. I always need another excuse to bake a pie. This pie is stunning. Offers may be subject to change without notice. The only thing that may beat it is that cutie patootie in that onsie!!! Slowly add the heated lemon juice mixture to the eggs in a slow and steady stream while whisking constantly. You can remove thick borders carefully with a small pairing knife. ©2020 Completely Delicious. I am a huuuugeee lemon-lover and am totally a sucker for anything lemon-based so you can be sure this pie will be a good companion of mine for the rest of the spring/summer season! Thanks to Québec, I can find most of the french ingredients here (well, not here in Toronto, but I can order online from Montréal without major issues) and the local stuff, apart from mediocre butter, is of good quality. Spread the remaining lemon curd (should be about ½ cup) on top of the mousse. Work the dough by smearing it against the counter until you have it all properly incorporated. http://www.completelydelicious.com/2010/04/lemon-curd.html. When fully combined, pour the mixture back into the saucepan. Strain the cooked curd over the gelatin. Let cool completely. Gently fold into lemon mixture. Place over low heat and stir until gelatin is completely dissolved. Mix everything and let come to room temperature. In a bowl, mix cocoa butter, white chocolate and the hydrated gelatin. I had too much mousse for the pie shell so I put the rest in glasses and ate it with strawberries for afternoon tea. But I have to say it did end up being quite interesting – and more important, very delicious. Beat to stiff peaks. Once tempered, fill semi-sphere chocolate molds (mine is about 7 cm in diameter) with the chocolate, tapping it to remove excess chocolate. I would make this again, but would definitely allocate more time to making it. I made this pie for a dinner with friends tonight and want you to know how much we enjoyed it. And that for me, is lemon. Gently fold the egg whites into the lemon curd mixture in 3 additions. One bite and the memory of all that fuss will be gone. MyRecipes.com is part of the Allrecipes Food Group. Freeze for 1 hour. (This will keep piecrust from sliding down pan as it bakes.) Optionally, in small silicone cylindrical pans (I used one with 2 cm diameters and filling them until about 1 cm high), fill 5-6 holes of them with ½ tbsp lemon curd. In a saucepan, mix the eggs, sugar, salt, juice and lemon zest to make a lemon curd. Open it with about 0,5 cm thickness and leave in the fridge for about 15 minutes. Add ½ cup of the lemon curd and stir until mixture is smooth and all lumps are gone. Fold with a spatula the remaining cream. With layers of shortbread cookie crust, cloud-like lemon mousse, and tart lemon curd, this pie is both light and bright, and a great way to celebrate the upcoming arrival of spring. A light lemon mousse pie with shortbread crust and lemon curd topping. Place saucepan over medium heat and cook until mixture thickens, about 5 minutes, while whisking constantly. This looks amazing! It starts with a tart lemon curd, and add to that gelatin, whipped egg whites, and whipped cream. Bake at 350°F for 10 minutes. Hope this helps! The curd recipe and method couldn’t have been easier–and so delicious. Hydrate the gelatin in cold water. Press into an ungreased 9-inch pie dish. I mean, even if it doesn’t turn out well, you can always eat the failed tests (not that I do it, no!)