Lemon Mousse Pie Good Recipes
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Lemon Mousse Pie |
"A fresh and light dessert, best for summer season."
Ingredients :
- 1 (.25 ounce) bundle unflavored gelatin
- half of cup lemon juice
- 1/4 cup bloodless water
- 1 (nine inch) pie shell, baked
- 1 teaspoon grated lemon zest
- 1 (8 ounce) bundle cream cheese, room temperature
- 1 cup confectioners' sugar
- 1 cup heavy whipping cream, whipped
Instructions :
Prep : 20M | Cook : 8M | Ready in : 4H20M |
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- In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to melt.
- Cook and stir gelatin aggregate over medium warmness till dissolved. Remove from warmth and stir in grated lemon zest. Set apart.
- In a massive bowl, combine cream cheese and sugar. Beat till easy. Blend in gelatin mixture. Refrigerate 15 minutes till thick.
- Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate four hours or until corporation.
Notes :
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