FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)
Provided by á-20886
Number Of Ingredients 11
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
FROZEN LEMONADE PIE WITH BERRIES
This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h32m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
- Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
- Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
- Whip cream in the cold bowl with a hand mixer until stiff peaks form.
- Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
- Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 70.4 g, Cholesterol 124.9 mg, Fat 38.7 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 214.7 mg, Sugar 56.8 g
FROZEN LEMON PIE
With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
FRESH LEMON MOUSSE
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 LIME MOUSSE PIE
This is a great light dessert. Perfect for summer but great any time. It always gets raves from my company.
Provided by Yvonne Sapach
Categories Pie
Time 28m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 8
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.
LEMON ICEBOX PIE WITH FROZEN LEMONADE
My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.
Provided by Rhonda Brock Fuller
Categories Desserts Pies No-Bake Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g
FROZEN LEMON MOUSSE
If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day.
Provided by Diana Adcock
Categories Low Protein
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 761.1, Fat 57.6, SaturatedFat 34.5, Cholesterol 409.7, Sodium 61.7, Carbohydrate 67.3, Fiber 6.3, Sugar 50.2, Protein 7.5
FROZEN LEMON MOUSSE
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
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.
FROZEN MAPLE MOUSSE PIE
A homemade crust made with ginger cookie crumbs complements the maple syrup in this frozen refresher. It's a cool yet comforting finale to a holiday meal. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.
Nutrition Facts :
FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
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FROZEN LEMON MOUSSE - DESSERT FOR TWO
From dessertfortwo.com
4.7/5 (9)Total Time 20 minsCategory FancyCalories 592 per serving
- Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and 1/4 cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.
- Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
- Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out later.
- Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to stir all the air out of the whipped cream. Streaks are OK.
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5/5 (1)Total Time 3 hrs 50 minsCategory DessertCalories 339 per serving
- Combine the shortbread cookie crumbs and butter. Press into an ungreased 9-inch pie dish. Bake at 350°F for 10 minutes. Let cool completely.
- Combine the butter, sugar, and lemon juice in a medium saucepan over medium low heat. Stir to dissolve the sugar and melt butter. Heat until steaming, but not quite yet boiling.
- Place the water in a small saucepan and sprinkle with the gelatin. Let sit for 5 minutes until gelatin is absorbed. Place over low heat and stir until gelatin is completely dissolved. Add ½ cup of the lemon curd and stir until mixture is smooth and all lumps are gone. Remove from heat and stir in another 1 cup of the lemon curd.
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