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Lemon Cloud Pie II
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A tangy lemon custard pie topped with whipped cream, nestled in a crispy meringue shell, and adorned with fresh strawberries.
Ingredients:
  • 5 eggs, separated
  • 0.25 teaspoon cream of tartar
  • 2 teaspoons lemon zest
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1.3332999944687 cups water
  • 0.33329999446869 cup lemon juice
  • 1 cup heavy whipping cream
Instructions:
  • Whisk egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and 2 teaspoons of lemon rind, continuing to beat until mixture is very stiff and glossy, about 10 minutes. Pour meringue into a greased pie plate, spreading it out evenly to create a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes until firm. Allow to cool before serving.
  • Whisk egg yolks while gradually adding the remaining 1 cup of sugar until thick. Combine cornstarch with lemon juice, then mix into the yolk mixture. Stir in water and 2 teaspoons of lemon rind. Cook over low heat until thick and bubbling. Chill, covering with plastic wrap to prevent a film from forming on the surface.
  • Whip the cream until fluffy, then gently combine it with the chilled lemon custard. Fill the meringue shell with the mixture, cover, and refrigerate for 3 to 4 hours before serving.

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