How To Make Lemon Mousse Pie
This lemon mousse pie has an airy and light lemon topping that melts in your mouth! It’s made with gelatin and cream cheese for an easy, no-bake dessert.
Serves:
Ingredients
- 0.25ozunflavored gelatin,(1 package)
- ½cuplemon juice
- ¼cupcold water
- 1pie shell,(9-inch), baked
- 1tsplemon zest,grated
- 8ozcream cheese,(1 package), room temperature
- 1cupconfectioner’s sugar
- 1cupheavy whipping cream,whipped
Instructions
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In a saucepan, combine the gelatin, lemon juice and water. Let stand for 5 minutes to soften.
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Cook and stir the gelatin mixture over medium heat until dissolved. Remove from heat and stir in the grated lemon zest. Set aside.
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In a large bowl, combine the cream cheese and sugar. Beat until smooth. Blend in the gelatin mixture.
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Refrigerate 15 minutes until thick.
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Fold the whipped cream into the cream cheese mixture. Spoon the filling into the baked pie crust.
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Refrigerate 4 hours or until firm.
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Serve and enjoy.
Nutrition
- Calories: 391.76kcal
- Fat: 28.04g
- Saturated Fat: 15.07g
- Monounsaturated Fat: 8.55g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 32.67g
- Fiber: 0.59g
- Sugar: 16.81g
- Protein: 3.96g
- Cholesterol: 71.94mg
- Sodium: 234.36mg
- Calcium: 52.09mg
- Potassium: 98.88mg
- Iron: 0.44mg
- Vitamin A: 226.04µg
- Vitamin C: 6.40mg
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