Friday, April 18, 2008

Lemon Mousse Pie

Lemon Mousse Pie

Serves 12
The creamy lemon filling over a cookie crust is to die for!

Prep time: 30 minutes
Cook time: 20 minutes
Cool time: 2 hours


1 cup matzo cake meal 1/3 cup light brown sugar, lightly packed
3 tablespoons water 6 tablespoons butter, melted
Pinch of salt

11/4 cups of sugar 1/2 part skim ricotta cheese
3 tablespoons light cream cheese, softened 1/3 cup fresh lemon juice
1 teaspoon finely grated lemon zest 2 teaspoons unflavored kosher gelatin powder
3 tablespoons cold water 3 large egg whites

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* Apricot-Orange Sponge Cake with Orange Glaze

1. Heat oven to 350°F. Spray a 9-inch pie plate (or springform pan) with no-stick cooking spray.
2. Make crust: Combine all crust ingredients in a medium bowl. Stir together until evenly blended and pat into bottom and up the sides of pie plate. Bake crust for 20 minutes. Let cool completely before filling.
3. Make mousse: Combine ¾ cup of the sugar, ricotta, cream cheese, lemon juice, and lemon zest; purée until the mixture is completely smooth. In a small microwavable bowl, sprinkle the gelatin over the water and let it sit for 2 minutes; microwave on high for 20 seconds. Stir the mixture until it is dissolved. With the food processor running, add the gelatin mixture through the feed tube. Transfer the mixture to a large bowl.
4. In a clean, dry bowl, beat the egg whites until they are foamy. Gradually add the remaining ½ cup sugar, beating until stiff peaks form. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold in the remaining egg whites using a rubber spatula just until blended. Spoon the mixture into the crust. Chill for 2 hours or until the filling is set firm. Serve garnished with additional lemon rind, if desired.

On matzo cake meal: Matzo cake meal, used in many of these recipes, is finer than regular matzo meal. If it is not available, you can grind regular matzo meal or pieces of matzo in a food processor.

On egg whites: The egg whites in these recipes are not cooked. Raw egg whites infected with salmonella could pose a health risk. If salmonella is a problem in your area, you may substitute a reconstituted egg-white powder such as Just Whites. If you’re having trouble whipping your egg whites into stiff peaks, try adding 2 teaspoons of lemon juice.

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