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

Ingredients

  • MERINGUE SHELL:
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • LEMON FILLING:
  • 4 large 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

Directions

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. 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

Nutritional Facts

1 piece: 231 calories, 11g fat (6g saturated fat), 118mg cholesterol, 108mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 3g protein.

  • MERINGUE SHELL:
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • LEMON FILLING:
  • 4 large 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
  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

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