Lemon Mousse Pie16 Reviews
- Prep: 20 min
- Ready In: 1 hr 20 min
“A refreshing and light dessert perfect for summer.” - by schmerna
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 387 cal
- 28.6 g
- 29.2 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"ADDITIONAL NOTE: USE A SHORTBREAD CRUST. IT IS JUST AS QUICK AS GRAHAM CRACKER AND TASTES MUCH BETTER WITH THIS PARTICULAR PIE. KEEBLER MAKES A GOOD SHORTBREAD CRUST. This pie was fantastic. I hav..." See moree made it 5 times or so over the summer and receive compliments every time. It has just the right amount of sweetness and just the right amount of tartness. The first time I made it I used some extra filling to dip some strawberries in, which was very yummy. This gave me the idea to incorporate strawberries in some way. The next time I prepared it then I added 2 tablespoons of All Fruit strawberry preserves. Everyone raved about it and when I made it next I sliced strawberries and laid them on the bottom of the crust before I poured in the strawberry-lemon filling -- SOOO good!!!"
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