Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.
Combine the granulated sugar, ground gingersnaps and butter; mix until a dough starts to form. Press the mixture firmly into a 9" pie plate. Use a flat object to make sure the mixture is pressed down firmly. (Note - there may be some crust mixture left over).
Bake the crust for 10 minutes. Remove and let cool fully.
Whip the cream until frothy, then add the sugar, a little at a time, until stiff peaks form. Be careful not to over beat the cream or it will start to become watery.
Gently fold the warmed lemon curd into the whipped cream, ¼ cup at a time, being careful not to over-mix.
Pour into the cooled crust and refrigerate for 2 hours. Slice and serve with whipped cream and/or candied lemon slices.
If you don't have homemade lemon curd, store bought can be substituted. Buy it HERE.
Use the back of a measuring cup or other small flat surface to press the gingersnap crust firmly into the pie plate.
There may be a little of the crust mixture left over. You can use it to garnish the pie at the end if desired.
Let the crust cool fully before adding the lemon mousse. A warm crust may cause the mousse to deflate.
Warm the lemon curd in the microwave before folding it into the whipped cream. Be careful not to warm it too much.
Gently fold ¼ cup of lemon curd at a time into the whipped cream, being careful not to over-mix. Over mixing will cause your pie to fall flat.
Cool the pie in the refrigerator fully before serving.
Substitute graham crackers or vanilla wafers for the gingersnaps in the crust recipe if desired. All other instructions remain the same.