Lemon Mousse Tart in a Gingersnap Crust
The past couple of weeks have been pretty frantic work-wise, with work over-flowing into my evenings and weekends (and encroaching on my time on the tennis court). Which doesn’t leave a lot of time for blogging, either. I was determined to put up a post
today, though, so I chose to make a super-simple dessert that I love, Lemon Mousse Tart in a Gingersnap Crust. The crust is nothing more than gingersnap crumbs and melted butter, patted into a tart pan and baked for a short time. The mousse is a simple lemon curd
cooked on the stove, chilled, and then combined with whipped cream. The trick to lemon curd is to make sure you cook it long enough so that the yolks thicken, without over-cooking it and causing the mixture to curdle. (If you do over-cook it slightly, any
bits of cooked egg should get strained out when you pass the curd through the fine-mesh sieve.) A small amount of gelatin gives the mousse some body and keeps it from falling apart when sliced. I don’t like to add too much though, as the beauty of this mousse, aside from its ease of preparation, is its velvety texture, and gelatin has a way of turning velvet to rubber.