Lemon Mousse Tart

1. 1

   In a milk pan, melt the marshmallows in milk over low heat.

2. 2

   Let cool it slightly.

3. 3

   Crush the graham crackers, mix in the melted butter and put into the pie plate.

4. 4

   Press with your hand.

5. 5

   Keep in the refrigerate for about 30 min.

6. 6

   Add the sugar to the heavy cream and whip it.

7. 7

   Fold the marshmallow mixture into the whipped cream then add the lemon juice.

8. 8

   Pour it into the pie plate.

9. 9

   Let it cool in the refrigerate at least 3 hours.

10. 10

    Yum!

* Per serving · 4 servings · Values may vary.

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