Lemon Cloud Pie II Tasty Recipes

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Lemon Cloud Pie II

"This is a great pie, and a little different to our usual lemon meringue."

Ingredients :

• 5 eggs, separated
• 1/4 teaspoon cream of tartar
• 2 teaspoons lemon zest
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup white sugar
• 1 1/3 cups water
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 cup heavy whipping cream

Instructions :

Prep :	Cook : 8M	Ready in :

• 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.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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