How to Make Lemon Cloud Pie II - A Step-by-Step Guide

There's something magical about the combination of tart and tangy lemon with sweet and fluffy clouds of whipped cream. It's a flavor pairing that never fails to delight the taste buds, and when it's incorporated into a light and airy pie, the results are truly enchanting. That's exactly what you'll get with this Lemon Cloud Pie II recipe, which takes the classic lemon pie to new heights with its dreamy texture and bright, refreshing flavor.

What sets this Lemon Cloud Pie II apart from...

Read more Snack recipes

Ingredients

  • 5 eggs, separated
  • ¼ teaspoon cream of tartar
  • 2 teaspoons lemon zest
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 cup white sugar
  • 1 ⅓ cups water
  • 2 teaspoons lemon zest
  • ⅓ cup lemon juice
  • 1 cup heavy whipping cream

Information

  • Servings: 8
  • Yield: 1 pie

  • Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
  • Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
  • Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
  • Nutrition

    356 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 157mg
    • Sodium: 56mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 0g
    • Total Sugars: 51g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 95mg