Show Subscription Form

Lemon Cloud Pie Recipe

Be the first to add a review
Publisher Photo
This flavorful, festive pie is my favorite for parties and family gatherings.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES: 8-10 servings


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

Nutritional Facts

1 serving (1 piece) equals 231 calories, 11 g fat (6 g saturated fat), 118 mg cholesterol, 108 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.


  1. Place egg whites in a large 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 thoroughly.
  2. 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.
Originally published as Lemon Cloud Pie in Grandma's Great Desserts Cookbook 1992, p82

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Cloud Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image