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Lemon Cloud Pie

MERINGUE SHELL:
4 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup sugar
LEMON FILLING:
4 egg yolks
1/2 cup sugar
3 tablespoons lemon juice
Peel of 1 lemon
Dash salt
1 cup heavy cream, whipped
Additional whipped cream and lemon slices, optional

Place egg whites in a large mixing bowl; let stand at room temperature for 30
minutes. Add cream of tartar, salt and vanilla; beat until soft peaks form. Add
sugar gradually, about 1 tablespoon at a time, and beat until very stiff. Place
in a greased 9-in. round baking dish. Bake at 275° for 55 minutes or until
meringue is a light cream color and is dry and firm to the touch. Cool

Printed from tasteofhome.com Nov 19, 2008

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Lemon Cloud Pie cont.

thoroughly. For filling, beat egg yolks in the top of a double boiler. Add
sugar, lemon juice, peel and salt. Cook until thick, about 5-8 minutes. Cool.
Fold in whipped cream. Spoon into shell. Refrigerate overnight. If desired,
garnish with whipped cream and lemon slices.

Yield: 8-10 servings.