Lemon Cloud Pie II

Lemon Cloud Pie II

10

"This is a great pie, and a little different to our usual lemon meringue."

Ingredients

{{adjustedServings}} servings 356 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
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Reviews

10
  1. 11 Ratings

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I had a pie like this 40 years ago in a small diner in Jackson Hole, Wyoming and have been looking for a recipe ever since. This is a great recipe but make it easier on yourself. Fold fresh whip...

I made two pies one "Key Lime Pie VII" and the Lemon Cloud Pie II. The Key Lime was excellent, but I received rave reviews for the Lemon Cloud. It was the hands down favorite. It is a bit of wor...

Yum, delicious. I made it for a dinner party and even those who claimed to hate lemon and meringue licked their plates clean. A real winner.