No-bake lemon mousse pie recipe. Learn how to make this citrusy and delicious dessert with a graham cracker crust, filled with a smooth lemon filling that almost melts in your mouth, topped with stabilized whipped cream.
Active time: 25mins | Yield: 8 slices
Ingredients:
For the Base:
- 1 + 1/3 cup (5oz or 140g) Graham Cracker Crumbs (or your favorite cookies)
- 1/3 cup (75g) Unsalted Butter, melted
- 1 tsp (5ml) Milk (it helps to bind the crumbs together)
For the Filling:
- 1 can (14oz or 397g) Sweetened Condensed Milk
- 1/2 cup (120ml) Freshly Squeezed Lemon Juice at room temperature
- 3 Tbsp (45ml) Water
- 2 tsp (8g) Powdered Gelatin, unflavored
- 1 cup (240ml) Heavy Cream, cold
For the Stabilized Whipped Cream:
- 1 cup (240ml) Heavy Cream, cold
- 2 Tbsp (16g) Powdered Sugar
- 1/4 cup (25g) Whole Milk Powder (it helps to stabilize the cream)
- 1 tsp (5ml) Vanilla Extract
Video:
Directions:
For the Base:
- Using a food processor or a blender, crush the cookies into very fine crumbs.
- Place the graham cracker crumbs into a medium bowl and add the melted butter. Stir until it forms a mixture that looks like wet sand. When you press the crumbs in your hands, they have to stick together. If the crumb mixture is too dry, you can add 1 or 2 tablespoons of melted butter.
- Grease with vegetable oil a 7in (18cm) removable bottom round pan. Do not use butter (otherwise, the butter will solidify in the fridge and stick the dessert to the sides of the pan).
- Spread the crumbs into the prepared pan and firmly press on the bottom and up the sides, about 1-inch (2,5cm).
- Refrigerate for about 20 minutes while making the filling.
For the Filling:
- In a large bowl, place the condensed milk and lemon juice. Whisk vigorously with a wire whisk until well combined and slightly thickened. Set it aside.
- In a small bowl, pour the water and sprinkle the powdered gelatin on top. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds and stir. Important: Do not overheat the mixture, or the gelatin will lose its setting power.
- Pour the melted gelatin into the condensed milk mixture. Whisk until well combined. Make sure that the condensed milk mixture is at room temperature. Otherwise, the gelatin won’t dissolve properly into the filling. Set it aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy cream until soft peaks form.
- Gently whisk the whipped cream into the condensed milk, lemon, and gelatin mixture. To make it easier, add the whipped cream in 2 or 3 additions.
- Pour the filling into the pan over the graham cracker crust.
- Refrigerate for at least 4 hours or overnight.
For the Stabilized Whipped Cream:
- In the bowl of the electric mixer fitted with the whisk attachment, place the cold heavy cream, powdered sugar, milk powder, and vanilla. Beat on medium speed until stiff peaks form, being careful not to overbeat, or the cream will turn buttery.
- Unmold the pie, decorate with whipped cream (1M piping tip) and thin lemon slices.
- Keep refrigerated until serving time or up to 4 days (you’ll have to remove the lemon slices after the first day).
You may also like:
Soft and Fluffy Lemon Mousse Cake
