Pie crust:
1 Preheat oven to 180C or 350F
2 Place biscuits in a bag and break them by hitting on the counter then crush with a rolling pin (phew that's therapeutic)
3 In a bowl put all the ingredients and mix well
4 Place in a pie plate or dish and spread well on the bottom and around the sides
5 Bake in oven for 10 minutes. Be careful as every oven is different so watch it.
Filling:
6 In a saucepan, put 125 ml (0.5 cup) water and zest bring to a boil and let sit for 3 minutes then rinse, drain and set aside.
7 In a saucepan over medium heat, put lemon juice, sugar, water, egg yolks, food coloring whisk constantly so it doesn't stick to the bottom when the liquid simmers gently, add cornstarch diluted with a little water while whisking cook for 5 minutes. Remove from heat add butter with a whisk. Divide the mixture in two one part will be the filling the other will be used to make the mousse.
Lemon mousse:
8 Egg whites beaten into very stiff peaks.
9 Add in small quantities half of the filling reserved to make the mousse with a spatula by folding so as not to deflate the egg whites.
10 Beat 3 egg whites, with 30 ml (1 fl oz) icing sugar, a pinch of salt, 1ml cream of tartar until stiff peaks form add sugar gradually.
Assembly:
11 In the pie crust place the filling and spread evenly then add the lemon mousse on top and spread evenly and place the meringue as you like making small peaks with a fork or with a piping bag or with a spoon, let your imagination run wild.
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