Lemon Cloud Pie II
Lemon Cloud Pie II is a delightful and refreshing dessert that is perfect for any occasion. With a light and airy filling and a buttery graham cracker crust, this pie is a delicious combination of tart and sweet flavors. Whether you are hosting a summer barbecue or simply looking to satisfy your sweet tooth, Lemon Cloud Pie II is sure to be a hit with everyone.
Servings:
8
Yield:
1 pie
Ingredients
Directions
Step 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.
Step 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.
Step 3
Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
Nutrition Facts (per serving)
356
Calories
14g
Fat
55g
Carbs
5g
Protein
Complement
The filling of this pie is made with a creamy mixture of lemon juice, sweetened condensed milk, and whipped cream, giving it a smooth and velvety texture. The tartness of the lemon is perfectly balanced by the sweetness of the condensed milk, creating a harmonious blend of flavors that is irresistible. Topped with a dollop of whipped cream and a sprinkle of lemon zest, this pie is not only a treat for the taste buds but also a feast for the eyes. Easy to make and even easier to enjoy, Lemon Cloud Pie II is a must-try dessert that will leave you craving for more.
