Lemon Cloud Pie II

The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.

• Calories: 356 Calories

Ingredients

• 1 cup white sugar
• ¼ teaspoon cream of tartar
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• 1 cup heavy whipping cream
• 3 tablespoons cornstarch
• 1 ⅓ cups water
• 5 eggs, separated

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.