Roll out the pastry, fit into a 9-inch pie plate, trim and crimp edges. Prick the crust all over with a fork. Refrigerate until chilled (overnight or 1 hour). Bake at 425 F for 15 minutes or until lightly golden brown. Let cool.
Make the lemon mousse, and pile into the cooled pie shell and smooth. Chill thoroughly. Whip the cream with the sugar and vanilla to stiff peaks. Pile onto the chilled lemon filling, and smooth to the edges. Garnish with lemon peel curls or candied lemon peel.
I prefer this pie to traditional lemon merangue pie. No need to use jello lemon pie filling, and no need to make merangue. 🙂