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.

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.

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.