A Maine Dish Lemon Mousse Pie Recipes

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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.

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:

• 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.

LEMON MOUSSE PIE

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.

LEMON MOUSSE PIE

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.

LEMON MOUSSE PIE

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.

LEMON MOUSSE PIE

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.

MIMI'S MAINE APPLE PIE

Steps:

• Peel and slice the apples.
• Combine the sugar, flour, cinnamon, nutmeg, and salt.
• Mix lightly through the apples.
• Heap into a pastry-lined 9" pie plate.
• Dot with butter.
• Adjust top crust and flute the edges; cut vents.
• Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
• NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.

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.

MIMI'S DOWN EAST BLUEBERRY PIE

Steps:

• Line an 8" pie plate with crust.
• Pour in the blueberries.
• Mix together the rest of the ingredients and scatter over the blueberries.
• Dot with pieces of the butter.
• Put the top crust on.
• Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.