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Ingredients
| 9" pie shells: 1 shell (baked) |
| unflavored gelatin: 1 .25oz envelope |
| lemon juice: 1/2 cup |
| water: 1/4 cup |
| lemon zest: 1 tsp |
| cream cheese: 1 8oz package |
| powdered sugar (unsifted): 1 cup |
| heavy whipping cream (fluid): 1 cup (whipped) |
Lemon Mousse Pie
Credit: AllRecipes
User rating:
"A refreshing and light dessert perfect for summer."
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Prep Time
20 min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- 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.