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Ingredients
| eggs: 5 (separated) |
| cream of tartar: 1/4 tsp |
| lemon zest: 2 tsp |
| granulated sugar: 1 cup |
| cornstarch: 3 Tbl |
| granulated sugar: 1 cup |
| water: 1 1/3 cups |
| lemon zest: 2 tsp |
| lemon juice: 1/3 cup |
| heavy whipping cream (fluid): 1 cup |
Lemon Cloud Pie II
Credit: AllRecipes
User rating:
"This is a great pie, and a little different to our usual lemon meringue."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
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.