Frozen Lemon Lime Mousse Pie Recipe 455

FROZEN LEMONADE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

FROZEN LEMON PIE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

FROZEN LEMON MOUSSE

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

FROZEN LIME MOUSSE PIE

Steps:

• Mix lime juice and sugar in a saucepan.
• Sprinkle gelatin over and let stand 1 minutes.
• Heat, stirring for 3 minutes.
• Whisk in condensed milk, food coloring, and lime rind.
• Cover and refrigerate for 15 minutes or til slightly thickened.
• Whip the cream and fold into lime mixture.
• Pour into crust.
• Freeze 6 hours or until firm.
• I garnish with additional whipped cream.

FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)

Steps:

• In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight

FROSTY LEMONADE PIE

Steps:

• Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.

FROZEN LEMON MOUSSE

Steps:

• Wash lemons well and dry.
• Zest 4 lemons and set aside.
• Make a large ice water bath and set aside.
• Juice one lemon, set juice aside.
• Juice remaining lemons to get 1 cup lemon juice.
• In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
• Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
• Press lemon-egg mixture through a fine sieve into a small bowl.
• Place bowl in ice water bath.
• Stir every 10 minutes until lemon curd has cooled completely.
• Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
• Cool at least 2 hours in the fridge, up to 48 hours.
• Place 8 ring molds on rimmed baking sheet.
• Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
• Reserve 1/2 cup lemon curd.
• Fold remaining curd into whipped cream until well combined.
• Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
• -----.
• Candied Lemon Zest.
• reserved lemon zest.
• 2 cups white sugar.
• 1 cup water.
• In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
• Reduce heat to medium low and cook 15 additional minutes.
• Remove from heat, cover and let stand overnight at room temperature.
• ----.
• Drain candied lemon zest into a bowl.
• Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
• Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
• Set aside.
• With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
• To Serve:.
• Place frozen mousse in wide shallow bowls or plates.
• Let stand 4 to 5 minutes.
• Remove molds.
• Spoon lemon sauce evenly over and around each mousse.
• Top with creme fraiche.
• Garnish with candied lemon zest and candied violets.