Servings: 12

Weight Watcher Smart Points: 15

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/3 C. Butter, melted
  • 6 large Egg Whites
  • 4 t. Unflavored Gelatin
  • 2 C. Chilled Heavy Whipping Cream
  • 2 Limes, cut in half and thinly sliced
  • 8 oz. Shortbread Cookies(Lorna Doone are fabulous)
  • 3/4 C. Sugar
  • 5 T. Water


  1. For the Crust:Preheat the oven to 350 degrees
  2. Place the shortbread cookies in a food processor and process until broken down into fine crumbs
  3. Add the melted butter to the processor and process again until the butter and crumbs are well combined
  4. Place the crumbs in a 8-9" springform pan and press the crumbs firmly down and smooth out(I use the back of a spoon to do this)
  5. Bake the crust for 10-15 minutes, or until it just starts to brown
  6. Remove from oven and allow to cool.Make the Key lime curd(recipe can be found at the Mousse: Place the 5 T
  7. water into a small saucepan
  8. Sprinkle the gelatin on top of the water and allow to soak for 5 minutes.Place 1 3/4 C
  9. of the lime curd in a large bowl.Add another 3/4 C
  10. of lime curd into the gelatin(you will have extra curd remaining for topping)
  11. Heat the gelatin just until it desolves and whisk together with the curd in the pan
  12. Remove from heat.Using an electric mixer, beat the 6 egg white in a medium bowl until soft peaks form
  13. Slowly add in the 3/4 C
  14. sugar and beat until the whites are thick and glossy.Add the gelatin mixture to the curd in the large bowl and mix well
  15. Fold the whipped egg whites into the curd mixture in two additions.Beat the whipping cream until stiff peaks form
  16. Reserve 1 C
  17. For topping
  18. Fold the remaining whipped cream into the curd mixture in two additions.Spray the sides of your springform pan lightly with non-stick spray
  19. Spoon the mousse into the pan and level the top.Chill for several hours or until the mousse is firm
  20. Spread the remaining lime curd on top of the chilled mousse and level and smooth.To unmold and decorate: Take a hot, wet washcloth and run it along the sides of the springform pan to loosen the mousse
  21. Unlatch the springform pan and lift the sides straight off of the mousse
  22. Place the remaining whipping cream in a piping bag fitted with a star tip and pipe swirls all along the top perimeter of the pie
  23. Add the lime slices into the whipped cream to garnish.Serve chilled.

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