Lemon Mousse Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: Pie crust (9 inch), baked and cooled
FILLING
1 Envelope: unflavored gelatin,
1/2 cup: Lemon juice,
1/4 cup: Water,
1 tsp: Lemon peel, grated
8: dr Yellow food coloring,
8 ounce: Cream cheese,
1 cup: Powdered sugar,
2 cup: Whipped cream, whipped
Directions:
Combine gelatin, lemon juice and water, Stir over medium heat until
dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese
and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes
until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1
hour or until firm.
Recipe by: Pillsbury
Posted to Bakery-Shoppe Digest V1 #189 by "LauraG"
on Aug 15, 1997
Source from luhu.jp
dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese
and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes
until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1
hour or until firm.
Recipe by: Pillsbury
Posted to Bakery-Shoppe Digest V1 #189 by "LauraG"
on Aug 15, 1997
Source from luhu.jp
Tags
Pies