Okay, that’s it.  As of last night at approximately 7:40 p.m., I officially gave up on summer. First of all, the UK had the coldest May followed by the wettest AND coldest June on record.  EVER.  Now, the weather folks are saying that July will be a wash-out, too (public service announcement:  for anyone who may be traveling here for the Olympics, pack your wellies … and maybe an ark).

So, I’m bound and determined to get my summer through FOOD since I can’t actually get it through weather.  So, despite the rain, despite the temperatures, I’m still cooking like it is a balmy 80 degrees and sunny.  Well, minus the barbecue … I’m not THAT nutty that I’m going stand outside in the hailstorm we had last night (when I lost my faith in summer) just to light up a grill.

The white stuff on the ground on your right? frickin’ HAIL.

But, you CAN have summer in other things … like pie!  I got this recipe from one of my besties, Penny, the owner, operator and all-around diva for Hello Cupcake in Washington, DC.  It’s light.  It’s refreshing and it would be the perfect addition to any summertime meal!

Lemon Mousse Pie

  • 10 oz graham crackers
  • 4 oz ginger snaps
  • 4 oz butter, melted
  • 3 Tbsp demerera sugar (sugar in the raw)
  • 1 recipe lemon curd (makes about 1 1/2 cup), chilled
  • 1 cup whipping cream
  • 1/2 tsp vanilla extract
  • Raspberries, blueberries, strawberries or any other fruit you like to garnish

Preheat oven to 350 F.

Either use a food processor to grind up the cookies to small crumb (or, put them in a zippy bag and bash the heck out of them with a rolling pin).  Add the sugar and mix in well, then pour in the melted butter and combine thoroughly.  Tip into a tart pan with a removable bottom, then use the bottom of a glass to press firmly into the bottom and sides of the pan.  Pop into the oven and bake for 10 minutes.  Remove and let cool while you work on the filling.

Whip the cream with the vanilla extract until it reaches stiff peaks – it’s important that the cream is thick so that the pie will hold its shape when you slice it.  When it’s reached this stage, add the lemon curd and whisk to thoroughly combine.  Spoon into the prepared pie crust and smooth, then decorate with your favorite fruit.

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