A Maine Dish 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.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

A MAINE DISH, LEMON MOUSSE PIE

Steps:

• seperate the eggs while cold. the yolks hold togeather better. bring both to room temperature sprinkle getatin over water and let set 5 minutes. small sauce pan. heat over medium hear til gelatin is dissolved, 3 or 4 minutes. stir often. cool. beat yoks and sugar til pale and thick. beat in gelatin, juice and peel. in a chilled bowl,beat egg whites.
• til stiff but not dry. fold gently into lemon mix. in another chilled bowl-or not-beat the cream unti stiff,fold gently into lemon mix.
• mound filling into pie shell and refridge not.
• less than 3 hours .it can set overnite too.
• mound carefully.

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.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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.

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.