Lemon Cloud Pie II Tasty Recipes

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Lemon Cloud Pie II

"This is a tremendous pie, and a touch exclusive 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 tender peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; retain to overcome until very stiff and sleek, approximately 10 minutes. Spoon meringue into well buttered pie plate, and unfold evenly to shape a shell. Bake at 300 tiers F (150 tiers C) for fifty minutes, until organization. Cool.
Beat egg yolks, slowly including remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk combination. Stir in water and 2 teaspoons lemon rind. Cook over low warmth till thick and effervescent. Remove and chill, protecting with plastic wrap to preserve movie from forming on surface.
Beat whipping cream, and fold into bloodless lemon custard. Spoon into meringue shell. Cover, and chill three to four hours earlier than serving.

Notes :

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

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