Lemon Mousse Pie

1. 1

   In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.

2. 2

   Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.

3. 3

   In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.

4. 4

   Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.

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