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

Carol
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

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

Nutrition Facts

355.5 calories; 4.6 g protein; 54.9 g carbohydrates; 157 mg cholesterol; 55.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2005
I had a pie like this 40 years ago in a small diner in Jackson Hole Wyoming and have been looking for a recipe ever since. This is a great recipe but make it easier on yourself. Fold fresh whipped cream into a cooled cooked lemon pudding and pie filling mix (I like Jello brand); pour into a prepared cooked crust. Refrigerate at least 3 hours and you'll have the best dessert ever! Read More
(27)

Most helpful critical review

Rating: 2 stars
04/13/2009
I am not even sure where to start with this review. I noted others and cut the meringue mix down by one egg white and it was still way too much so I decided to pipe it onto parchment paper instead of putting it into a pie dish. When I tried to move it onto a serving dish it crumbled like crazy. How it would have been in a dish I can't imagine. I used key lime juice instead of lemon but the flavor was very thin and watery - it had no depth to the flavor. I played around with it and added more lime and a little more liquid sugar but it just ended up like some nasty instant pudding mix. I am going to crumble the meringue and fold it into whipped cream and serve with strawberries. Taste good but not the special pie I wanted for Easter. Gonna go now and make Chantals cheesecake! Sorry bout this but it is an expensive mistake. Read More
(4)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/27/2005
I had a pie like this 40 years ago in a small diner in Jackson Hole Wyoming and have been looking for a recipe ever since. This is a great recipe but make it easier on yourself. Fold fresh whipped cream into a cooled cooked lemon pudding and pie filling mix (I like Jello brand); pour into a prepared cooked crust. Refrigerate at least 3 hours and you'll have the best dessert ever! Read More
(27)
Rating: 5 stars
06/17/2008
I made two pies one "Key Lime Pie VII" and the Lemon Cloud Pie II. The Key Lime was excellent but I received rave reviews for the Lemon Cloud. It was the hands down favorite. It is a bit of work to make but well worth the effort. I was somewhat suprised by how much the meringue expanded in the pie dish. Read More
(19)
Rating: 5 stars
08/29/2002
Yum delicious. I made it for a dinner party and even those who claimed to hate lemon and meringue licked their plates clean. A real winner. Read More
(15)
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Rating: 4 stars
04/03/2006
Very good pie Carol. I'm not a fan of whipped cream so I used Cool Whip instead. Could have been a bit more tart for our tastes however all in all a light and refreshing dessert that I'll make again but add more lemon next time. Thanks so much! Read More
(9)
Rating: 5 stars
10/03/2006
I used to make a similar pie in the 70's and had lost the recipe. It's labor-intensive but well worth the effort. You'll get rave reviews if you serve this to guests (unless your family gobbles it up first!) It is FANTASTIC!! Read More
(8)
Rating: 5 stars
01/18/2011
My grandmother Jessie Hammer would make this lemon 'angel pie' for our Easter dinners. The only difference is... she added a third layer to the top whipped cream. My mother carried on the tradition and so have I. My cousin has asked for the recipe so I'll refer her to this. This is sooo yummy & nostalgic! Read More
(7)
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Rating: 2 stars
04/13/2009
I am not even sure where to start with this review. I noted others and cut the meringue mix down by one egg white and it was still way too much so I decided to pipe it onto parchment paper instead of putting it into a pie dish. When I tried to move it onto a serving dish it crumbled like crazy. How it would have been in a dish I can't imagine. I used key lime juice instead of lemon but the flavor was very thin and watery - it had no depth to the flavor. I played around with it and added more lime and a little more liquid sugar but it just ended up like some nasty instant pudding mix. I am going to crumble the meringue and fold it into whipped cream and serve with strawberries. Taste good but not the special pie I wanted for Easter. Gonna go now and make Chantals cheesecake! Sorry bout this but it is an expensive mistake. Read More
(4)
Rating: 5 stars
03/09/2010
I went to an Oscar party with movie themed food so I made this "cloud" pie for "UP IN THE AIR". the movie didn't win but this pie was heavenly. It is time consuming to make but worth it. Read More
(4)
Rating: 3 stars
06/16/2008
I'm not sure what I did wrong but this recipe barely worked out for me at all. The meringue crust was way too much for one pie shell but because I had never made anything like it before wasn't sure so just went with it. To me 8 servings for a pie means it is one pie this recipe easily made enough for 2. The filling was good I tasted as I went so added a bit less sugar and a bit more lemon and it was perfect I'll definitely be making that part of it again. But then I folded in the whipped cream and it never set. In the end I had a lemon pudding in a store bought crust for my family for dessert - not exactly what I was looking for. Read More
(3)