For the best flavor, use fresh, high-quality lemons. Bottled lemon juice can have a slightly metallic taste. Be patient when cooling the meringue – this is crucial for preventing cracks. If you don't have time to make a full meringue shell, you can use a pre-made graham cracker crust. Make sure your mixing bowl and beaters are completely clean and free of any grease when making the meringue. Grease inhibits the egg whites from whipping properly. The custard needs to be fully cold or the whipped cream will melt and become watery.
Lemon Cloud Pie II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS38
A delightful twist on the classic lemon meringue, this pie boasts a light, airy meringue shell filled with a creamy, tangy lemon custard, all topped with a cloud of freshly whipped cream. A perfect balance of sweet and tart, it's sure to impress!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol157 mg
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Fiber0 g
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Protein5 g
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Saturated Fat8 g
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Sodium56 mg
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Sugar51 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 300 degrees F (150 degrees C). (5 minutes)
02 Step
Recipe View 3 mins In a clean, dry mixing bowl, beat egg whites and cream of tartar until soft peaks form. (3 minutes)
03 Step
Recipe View 7 mins Gradually add 1/2 cup of the granulated sugar, beating continuously until stiff, glossy peaks form. Incorporate 2 teaspoons of lemon zest. (7 minutes)
04 Step
Recipe View 2 mins Spoon the meringue into a well-buttered 9-inch pie plate, spreading evenly to form a shell. Ensure the meringue covers the bottom and sides. (2 minutes)
05 Step
Recipe View 1 hrs Bake for 50 minutes, or until the meringue is firm and lightly golden. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking. (60 minutes cooling)
06 Step
Recipe View 3 mins In a separate saucepan, whisk together the egg yolks and the remaining 1/2 cup of granulated sugar until pale and thick. (3 minutes)
07 Step
Recipe View 1 mins In a small bowl, mix the cornstarch with the lemon juice to form a slurry. (1 minute)
08 Step
Recipe View 2 mins Add the cornstarch mixture, water and the lemon zest to the egg yolk mixture in the saucepan. (2 minutes)
09 Step
Recipe View 10 mins Cook over low heat, stirring constantly, until the custard thickens and comes to a simmer. Be careful not to let it boil. (10 minutes)
10 Step
Recipe View 1 hrs Remove from heat and immediately cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cold. (60 minutes cooling)
11 Step
Recipe View 5 mins In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. (5 minutes)
12 Step
Recipe View 3 mins Gently fold the whipped cream into the chilled lemon custard until just combined. (3 minutes)
13 Step
Recipe View 2 mins Spoon the lemon cream filling into the cooled meringue shell. (2 minutes)
14 Step
Recipe View 4 hrs Cover and chill for at least 3 to 4 hours before serving to allow the flavors to meld and the filling to set completely. (240 minutes)
15 Step
Recipe View 2 mins Garnish with extra lemon zest or a dusting of powdered sugar before serving, if desired. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Alysa Schumm
Jun 18, 2025I added a pinch of salt to the meringue, which really balanced the sweetness. Highly recommend!
Marina Ratke
Apr 23, 2025My family devoured this pie in one sitting! It's definitely going into my regular rotation.
Jannie Schowalter
Mar 27, 2025The tip about cooling the meringue in the oven was genius! No cracks at all!
Orval Ferry
Jan 18, 2025This pie was a huge hit! The meringue was perfectly crisp and the lemon filling was so creamy and refreshing.
Elvie Dibbert
Jan 8, 2025I was a little intimidated by the meringue, but the instructions were so clear and easy to follow. It turned out beautifully!