Frozen Lemon Mousse Pie Food

FROZEN LEMON PIE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

FROZEN LEMON MOUSSE

Steps:

• Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
• Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
• Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
• Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
• Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

FROZEN LEMONADE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.

FROZEN LEMON CREAM PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
• For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
• Top with whipped cream and garnish with candied lemon peel.

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.

FROZEN LEMON MOUSSE

Steps:

• Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
• In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
• In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
• Yield: 1 cup

FROZEN LEMON MOUSSE PIE

Steps:

• 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
• 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
• 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.

LADYFINGER LEMON TORTE

Steps:

• In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.

FROZEN LEMON MOUSSE

Steps:

• In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
• Whisk over low heat just until creamy and slightly thickened.
• Cool.
• Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
• Fold into lemon mixture.
• Whip cream and fold in gently.
• Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
• Freeze until firm.
• To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.

FROZEN LEMON MOUSSE

Steps:

• Prepare an ice-water bath in a large bowl. Juice 1 lemon; reserve the juice. Juice the additional lemons to yield 1 cup. Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
• Strain the curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from the ice bath. Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
• Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add the remaining lemon curd to the whipped cream. Fold gently until well combined.
• Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on a baking sheet lined with parchment. Divide the mousse among the molds, filling each with about 3/4 cup. Place in the freezer on the sheet until firm, at least 4 hours.
• Drain the candied lemon zest; reserve the syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds. Meanwhile, whisk the crème fraîche and remaining 2 tablespoons cream in a medium bowl until soft peaks form. Remove the molds, spoon lemon sauce around the mousse; top with crème fraîche. Garnish with candied zest; serve.
• Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place the julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat. When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.

FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)

Steps:

• In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight