Lemon Mousse Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch baked, cooled |
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
lemon juice
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 8 |
food coloring
yellow |
*
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | cups |
whipped cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch baked, cooled |
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 118 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
| 5 | ml |
lemon zest
grated |
|
| 8 |
food coloring
yellow |
*
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 473 | ml |
whipped cream
whipped |
|
Directions
Combine gelatin, lemon juice and water, Stir over medium heat until dissolved.
Stir in peel and food coloring.
Set aside.
Combine cream cheese and sugar until smooth, add to gelatin mixture.
Refrigerate 15 minutes until thick.
Fold in whipped cream, spoon into pie crust.
Refrigerate 1 hour or until firm.
