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Lemon Cloud Pie

 Lemon Cloud Pie
This flavorful, festive pie is my favorite for parties and family gatherings.
8-10 ServingsPrep: 10 min. Bake: 55 min. + chilling


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Lemon Cloud Pie (continued)

Directions (continued)

  • Cool. Fold in whipped cream. Spoon into shell. Refrigerate
  • overnight. If desired, garnish with whipped cream and lemon slices.
  • Yield: 8-10 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.