Lemon Mousse Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup lemon juice
• 3 tablespoons cornstarch
• 3/4 cup water
• 3 egg yolks
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream, divided
• 1/2 cup powdered sugar
• 1/2 teaspoon lemon zest

Directions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar and salt.
3. Press the mixture into a 9-inch (23 cm) pie plate. Bake for 10 minutes.
4. In a small saucepan, whisk together the lemon juice, cornstarch, water and egg yolks. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly.
5. Remove from heat and stir in the butter and vanilla extract. Let cool for 10 minutes.
6. In a large bowl, beat 1 cup of the heavy cream until stiff peaks form. Fold the lemon mixture into the whipped cream.
7. Pour the mixture into the prepared crust and refrigerate for 1 hour.
8. In a medium bowl, beat the remaining 1 cup of heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
9. Spread the whipped cream over the top of the pie and sprinkle with lemon zest.
10. Refrigerate for at least 2 hours before serving.

Interesting Facts

• Lemon Mousse Pie is a classic American dessert.
• This light and airy pie is perfect for summer entertaining.
• The graham cracker crust is a classic, but you can also use a shortbread crust.