A Maine Dish Lemon Mousse Pie Recipes

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.

MAINE SHAKER LEMON PIE

Steps:

• 1. Preheat the oven to 450* This is a must with pies. Cut the ends off the lemon one at a time so as not lose too much juice.. You are going to use all of the lemon ..rind and all. Although the original recipe says to leave the seeds in. I don't! DO NOT remove the rind or pith. Slice lemons paper thin. Gently pick out the seeds, I do this with an upholstery needle. Or you can use a toothpick. Place 1/2 of the sugar in the bottom of a bowl, then place the lemon slices in, then pour rest of sugar on top. Let it sit for 15 minutes. Stir gently. Cover bowl and place in refrigerator overnight. The longer it sits the better.
• 2. Prepare two pie crusts..one for the bottom and one for the top. Or buy refrigerated pie crusts at the store. Roll bottom pie crust out and place in pie pan.
• 3. Beat eggs till frothy. Stir gently into the lemons and sugar mixture.
• 4. Spoon lemons, sugar and egg mixture into prepared pie crust. Scrap the bowl to get all the juice, egg and sugar mixture. Roll out the top pie crust and place it on top. Flute or pinch pie crust. Cut a cross on top of pie crust...roll the edges carefully to make a medium size vent hole and to expose some of the lemons.
• 5. Brush top with cream or milk. Optional: Sprinkle coarse sugar on top.
• 6. Bake 450* for 15 mins. Reduce heat to 350* bake 30 more mintues till crust is a golden color. Cool Here is my crust I normal use. But I am getting lazy in my ole age and use Pillsbury most of the time now. https://www.justapinch.com/recipes/dessert/pie/prefect-pie-crust-everytime.html?p=1 Serve at room temp or cold. Refrigerate when finished serving. Update 2/28/2013 I added 3 tablespoon of butter just before adding the top crust to the lemons. It came out just wonderful. The butter added a smoothness and richness I hoped it would.

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.

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.