LEMON CLOUD PIE
Got this fro AllRecipes.com. For some reason my pinch button wasn't working, it kept pinching another recipe. Weird!
Provided by Pamela Rappaport @Pamelalala
Categories Pies
Number Of Ingredients 10
Steps:
- 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.
LEMON CLOUD PIE II
This is a great pie, and a little different to our usual lemon meringue.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 54.9 g, Cholesterol 157 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 55.5 mg, Sugar 50.5 g
LEMON CLOUD PIE
This is a very pretty pie, the base is a very light meringue and the filling is a light and creamy dessert. It is best to make the meringue the night before and the filling takes no time to do.
Provided by C.C619
Categories Pie
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 225°F
- Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet.
- Beat the egg whites on medium speed in a large bowl until foamy.
- Increase the speed to medium-high, add the cream of tartar and salt, and beat just till the egg whites form stiff peaks. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
- Spoon meringue into a pastry bag fitted with a large star tip. Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle.
- Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rossettes along th edge to make a rim, then pipe a second tier of rossettes on the shoulders of the first tier.
- Bake for 1 hour or until the meringue is dry to the touch. Turn off the oven and leave the meringue in the oven for 2 hours. Peel off the paper. Store meringue tightly wrapped if not using immediately.
- Just before serving, beat the cream on high in a large bowl till it it forms stiff peaks. Beat in the lemon curd just until its combined well. Spoon the filling into the meringue shell, arrange berries on top, and lightly dust with confectioners' sugar. Serve immediateley.
Nutrition Facts : Calories 282.6, Fat 14.3, SaturatedFat 7.9, Cholesterol 181.8, Sodium 83.9, Carbohydrate 34.9, Sugar 34, Protein 4.8
LEMON CLOUD PIE
This is a family favorite, and a nice change from the usual lemon meringue pie. It's well worth the extra work. I've used pre-made pie shells, and they work just fine. And I have never yet been able to fit all the filling into one pie. I always end up with two, even though the original recipe says it makes one. This is a good 'make-the-day-ahead' pie. "Cook time" here is actually "chill time." This is from my favorite cookbook, The Creative Cooking Course edited by Charlotte Turgeon.
Provided by Sandaidh
Categories Pie
Time 4h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Prepare pastry for 1 pie crust and let cool.
- Combine gelatin, sugar and salt in a saucepan.
- Add water, lemon juice and beaten egg yolks; blend well.
- Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
- Remove from heat.
- Stir in lemon peel.
- Pour into a mixing bowl and chill until thickened.
- Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
- Beat with mixer until doubled in volume.
- Gently blend in 1 1/2 cups whipped topping.
- Spoon into pie crust.
- Chill for 3 or 4 hours, or until firm.
- Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.
Nutrition Facts : Calories 1201.2, Fat 46.1, SaturatedFat 35.6, Cholesterol 377.6, Sodium 653, Carbohydrate 193.1, Fiber 0.6, Sugar 186.7, Protein 13.1
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