Can I just say, I love anything lemon, must be the influence of my Mother who eats lemons like they are oranges, but that is another story all together.
I found this recipe earlier this week and have been dying to make it all week. As stated in my previous post I had been having trouble with my curd recipes and this is the one I found it in. Thanks Annalise from www.completelydelicious.com
To begin you make to curd from the previous recipe, you can make it up to a week ahead or the day of, but leave time for cooling.
Base.
1 Packet dry biscuits of your choice, I used Butternut Snaps
60g butter melted
Blitz the biscuits in a food processor until crumbs. Mix melted butter and crumbs, press into pie dish or tart tin. Bake at 180C for 10 mins then allow to cool completely.
Mousse.
3 tblspn water
1 package or 2 leaves of gelatin
4 egg whites
1/2 cup castor sugar
1 cup cream
2 cups lemon curd from previous recipe
If using package gelatin follow instructions for softening before melting over low heat in saucepan. If using leaf soften in cold water before mixing with water over low heat in saucepan until dissolved. Add half a cup of the curd to the gelatin and mix until smooth. Remove from heat and mix in another cup of the curd until smooth.
In mixing bowl beat egg whites until foamy, slowly add sugar and whip until smooth and glossy almost like meringue. Fold the egg mix into the curd in 3 batches so that you don't deflate the eggs.
In the same bowl as the eggs whip the cream to stiff peaks, fold through the curd mixture until combined.
Place the mousse mixture into your cooled pie shell and smooth top.
At this stage you could also put the mousse mixture into glasses for a light dessert.
Place into the fridge for 2 hours to set. When set take pie from the fridge and gently spread remaining cup of curd in thin layer over the top. You can refrigerate for a further hour or eat straight away.
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