Graces Lemon Mousse Pie Recipes

LEMON MOUSSE PIE

Steps:

• In a saucepan, combine gelatin, lemon juice and water.
• Stir 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 1 hour or until firm.

A MAINE DISH, LEMON MOUSSE PIE

Steps:

• seperate the eggs while cold. the yolks hold togeather better. bring both to room temperature sprinkle getatin over water and let set 5 minutes. small sauce pan. heat over medium hear til gelatin is dissolved, 3 or 4 minutes. stir often. cool. beat yoks and sugar til pale and thick. beat in gelatin, juice and peel. in a chilled bowl,beat egg whites.
• til stiff but not dry. fold gently into lemon mix. in another chilled bowl-or not-beat the cream unti stiff,fold gently into lemon mix.
• mound filling into pie shell and refridge not.
• less than 3 hours .it can set overnite too.
• mound carefully.

LEMON MOUSSE PIE

Steps:

• Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool.
• In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
• In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well.
• Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust.
• Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.

SUPER EASY LEMON MOUSSE

Steps:

• Dump pie filling into a large bowl.
• Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
• Whip with electric mixer until fluffy.
• Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.