Best Graces Lemon Mousse Pie Recipes

LOW CARB NO BAKE LEMON MOUSSE PIE

Steps:

• Finely chop pecans.
• Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
• Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
• Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
• Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
• Whip cream cheese with an electric mixer until smooth.
• Add in powdered Swerve and whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
• Add in lemon juice and continue to whip on medium until well incorporated.
• Spread in prepared crust.
• Cover and refrigerate for at least 4 hours before serving.

GRACE'S BANANA MOUSSE PIE

Steps:

• MIX 1 TUB COOL WHIP WITH THE BANANA PUDDING. ADD BANANAS [OPTIONAL]. POUR INTO PIE CRUST
• PUT THE OTHER TUB OF COOL WHIP IN PASTRY BAG WITH STAR TIP. DECORATE TOP OF PIE.
• PLACE IN FREEZER TIL FIRM. TAKE OUT 15 MINS B4 SERVING

GRACE'S LEMON MOUSSE PIE

Steps:

• MIX LEMON PUDDING WITH 1 1/4 TUB OF COOL WHIP. BLEND WELL.
• POUR INTO PIE CRUST. PLACE REMAINING COOL WHIP INTO PASTRY BAG, PLACE STAR TIP ON END OF IT. DECORATE TOP OF PIE.
• PLACE IN FREEZER TIL FIRM.
• TAKE OUT 15 MINS B4 SERVING. HOPE U LIKE IT

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LEMON MOUSSE PIE

Steps:

• Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool.
• In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
• In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well.
• Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust.
• Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

LEMON MOUSSE PIE

Steps:

• 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.