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Lemon Mousse Pie

Lemon Mousse Pie

  • Prep

  • Ready In


A refreshing and light dessert, perfect for summer.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet


  1. In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
  2. Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
  3. In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
  4. Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.
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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 have 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!!!


This is yummy.


AMAZING! So creamy and just enough sweetness not too much. I will be making this again and again. Would be wonderful with fresh fruit as suggested by some of the other reviewers. Divine! Thank you for sharing!