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Good morning dear friends!

How are you today? How did you start this week? I hope you are all well and happy.

The weather in Nicosia is barely starting to get colder, so my recipes are still in a very summery mood. The one I bring you today was born from an experiment: I was going to meet some friends for tea, and wanted to bring something sweet for the occasion.


When I was wondering what recipe I could make, I recalled that I had Lemon Coconut Mousse leftovers in the freezer, and I thought I could use them to make a Lemon (coconut) mousse pie.

Since the mousse is very sweet and flavourful, I decided to bake a neutral crust that wouldn’t overpower the filling. The crust I made is the one I generally make with the traditional Lemon Meringue pie (crust, filled with lemon curd, topped with meringue), and which always turns out perfect. It is also a crust that is very easy to adapt: my basic chocolate crust is based on this one, for example.

So, first, I prepared the crust, baked it and let it cool completely. Then,  I adapted the mousse. In order to firm it up and transform it into a proper pie filling, I added one envelope (30 grs) of clear, unflavoured gelatin dissolved in warm water  to it (after defrosting), I mixed everything well, and I poured it on top of the baked crust.

Finally, I put the pie in the fridge for 3 hours, and it was ready!


Here is the recipe:

1) Make the crust: Mix 200 grs flour, 100 grs butter and 2 spoons sugar, until you get a sand-like consistency. Add 1 egg and 1 egg yolk and incorporate them well into the dry ingredients, until you get a workable dough. Make a ball with it, cover it in foil and let in rest in the fridge for 15 minutes. After that, remove it from the fridge, extend it with a rolling pin and cover a 9- inch pie pan. Pinch the base of the crust with a fork in several places so that it doesn’t grow in the oven. Bake at 175C for 10/15 minutes, or until it becomes slightly golden in colour and separates from the pan. Remove from the oven and let it cool down completely.

2) Make the filling: Make the Lemon Coconut Mousse according to the instructions given HERE. Add 1 envelope of unflavoured gelatin, dissolved in 1/4 cup of warm water and 1/4 cup cold water, or as per product’s instructions. Mix well.

3) Assemble the pie: Pour the filling into the the baked crust. Put in the fridge for 3/4 hours


Optional: I like the pie just as it is, but you could also give it a different finish, such as the following:

a) Cover it in meringue,

b) Pipe whipped cream on top, and then  sprinkle some lemon zest over it.

c) Top it with whipped coconut cream, and sprinkle shredded coconut, lemon zest or a combination of both over it.

I hope that you like it!

Have a wonderful week!

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