“This is a great pie, and a little different to our usual lemon meringue.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 356 cal
- 18%
- Fat
- 14.1 g
- 22%
- Carbs
- 54.9 g
- 18%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 whipped cr..." See moreeam into a cooled, cooked lemon pudding and pie filling mix (I like Jello brand); pour into a prepared cooked crust. Refrigerate at least 3 hours and you'll have the best dessert ever!"
J2HAYNES
"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 work to m..." See moreake but well worth the effort. I was somewhat suprised by how much the meringue expanded in the pie dish. "
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