Recipe By Kathleen
Rating
Published Jun 19th
Prep 1h Cook - Additional 8h Ready In 9h
Servings 1 9-inch springform pan Calories 325.8

This refreshingly tangy dessert pie is prepared in a 9-inch springform pan. The delicate crust is sweetened with lemon drops, and the light lemony filling is topped with whipping cream sprinkled with lemon drop sugar.

Recipe Ingredients

  • 55 vanilla wafers, crushed
  • 6 tablespoons melted butter
  • 20 lemon drop candies, finely crushed, divided
  • 4 egg yolks
  • ½ cup fresh lemon juice
  • 5 teaspoons minced lemon zest
  • 2 tablespoons white sugar
  • 4 egg whites
  • ⅓ teaspoon cream of tartar
  • ¾ cup white sugar
  • 1 ½ cups whipping cream, whipped until stiff
  • ½ cup whipping cream
  • 3 tablespoons light corn syrup

Cooking Directions

  1. 1 To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
  2. 2 Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
  3. 3 Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
  4. 4 Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

Nutrition Facts

  • Calories 325.8
  • Carbohydrate 34 g
  • Cholesterol 103.4 mg
  • Fat 20.4 g
  • Fiber 0.5 g
  • Protein 3.1 g
  • Saturated Fat 11 g
  • Sodium 124.9 mg
  • Sugar 14.6 g

Chef's Notes

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Reviews

  1. Use food processor to make this prep faster.
  2. Fabulous light sweet lemon taste flavorful. In lieu of one pie I put the mix in 24 individual serving pie shells (already made by Keebler). So I didn't have the Nilla wafer crust in the recipe but the mouse complemented the graham cracker crust pie shells beautifully. Served them at Easter and one guest consumed - Read more ...
  3. This was a delicious dessert! Thank you for sharing. The mousse part was perfect. I followed the recipe as is except the grocery store had green lemons I only had 1/2 of one at home plus I picked up another one. I didn't measure the lemon juice just used the juice from 1-1/2 lemons then - Read more ...
  4. Takes some work but well worth it for lemon lovers! I made this for a large crowd over the summer and it was great! A very refreshing summer dessert. Freezes well but is best the first time you serve it. I found after freezing for a while the whipped cream layer wasn't as good.
  5. Tasted great. I made the mistake of taking it out of freezer and letting it chill in fridge too long to avoid tasting like lemon ice cream as previsouly stated and it was "lemon soup." So in other words serve it frozen! Will make again!
  6. Very light very good. My arm hurt after all that whisking but definately worth it. Great recipe.
  7. I made this dessert for Easter & forgot to serve it. Please tell me I am not the only one who habitually does that!;o) Hubby & I enjoyed it once it had thawed some but we didn't really care for it as a frozen cake. I added a bit extra candy to the crust & - Read more ...
  8. My family fell in love with this!!! Our new favorite...Thank you!
  9. I made this for my mom birthday. Everyone loved it!!! It tasted more like icecream than mousse.

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