Frozen Lemon Mousse Pie Recipes

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FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 8-inch mousse

Number Of Ingredients 8

8 to 10 lemons
2 cups sugar
8 large egg yolks
2 whole eggs
1 cup (2 sticks) unsalted butter, cut into pieces
1 1/2 cups plus 2 tablespoons heavy cream, chilled
Candied Lemon Zest
One 8-ounce container creme fraiche

Steps:

  • Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
  • Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
  • Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
  • Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
  • Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

LEMON MOUSSE PIE



Lemon Mousse Pie image

A refreshing and light dessert, perfect for summer.

Provided by schmerna

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

1 (.25 ounce) package unflavored gelatin
½ cup lemon juice
¼ cup cold water
1 (9 inch) pie shell, baked
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped

Steps:

  • In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
  • Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
  • In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
  • Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 29.2 g, Cholesterol 71.6 mg, Fat 28.6 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 14.9 g, Sodium 218.4 mg, Sugar 15.9 g

LEMON MOUSSE



Lemon Mousse image

Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk

Provided by Shoshana Ohriner

Categories     Desserts

Time 15m

Yield 6 Servings

Number Of Ingredients 4

Finely grated zest of 2 lemons
1/2 cup lemon juice
4 eggs, separated*
1 cup plus 2 tablespoons sugar, (9 oz) divided

Steps:

  • Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals, whisking between each one, until the curd thickens slightly and coats the back of a spoon. Pour the curd through the strainer into the medium bowl and use a spatula to force as much of the curd through the strainer as possible. Let curd cool to room temperature. Place the egg whites and the remaining 3/4 cup sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold. (It can also be frozen and eaten like ice cream) *the egg whites are not cooked in this recipe. If that is a concern use pasteurized egg whites instead and use the leftover unpasteurized ones for a recipe where they are cooked.

Nutrition Facts :

FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

Provided by Food Network

Categories     dessert

Time 30m

Yield 15 servings

Number Of Ingredients 12

1/2 cup fresh lemon juice
1 cup sugar
4 yolks
1 egg
1 stick butter, cut into pieces
3/4 cup cream, whipped to soft peaks
Garnish: blackberry slump, recipe follows
Special equipment: 15 cone shaped paper cooler cups
3/4 cup water
3/4 cup sugar
1/2 vanilla bean, split
1 pint blackberries

Steps:

  • Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
  • In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
  • In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
  • Yield: 1 cup

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

FROZEN LEMON MOUSSE PIE



Frozen Lemon Mousse Pie image

This a great pie to serve on a humid hot day when you take a forkful you will forget about the weather and ask for another slice of pie. I like to serve it with a sauce made from 3 or 4 different kinds of fruit,.

Provided by Marian Arbour

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 16

crust
1 1/2 c graham crackers, crushed
1/2 c unblanched almonds,,chopped fine
3/4 c butter, melted
1 can(s) filling
385 ml carnation evaporated milk
3 egg yolks
1 c granulated sugar
3/4 c real lemon juice
1 1/2 Tbsp lemon zest
pinch of salt
2 Tbsp butter
fruit sauce
1 c each of strawberries, raspberries & blueberries
3/4 c sugar
1/4 c water

Steps:

  • 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
  • 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
  • 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.

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