Lemon Cloud Pie I

This is a light and refreshing pie that’s perfect for summer. The lemon custard filling is made with just a few simple ingredients, and it’s topped with a fluffy cloud of meringue.


  • 1 (9 inch) pie crust, baked, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 cup water, 1 teaspoon lemon zest, 1/4 cup freshly squeezed lemon juice, 2 eggs beaten well, 1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.

3. Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.

4. In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar slowly while whisking constantly until all of the sugar is added and the mixture forms stiff peaks when the whisk is removed from the bowl 5 . Fold sweetened egg whites into lemon mixture gently but thoroughly 6 . Spoon filling into shell 7 . Chill in refrigerator for at least 3 hours before serving 8 .

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 350
  • Fat: 18 g
  • Saturated fat: 8 g
  • Cholesterol: 105 mg
  • Sodium: 340 mg
  • Carbohydrates: 40 g
  • Fiber: 1g
Lemon Cloud Pie I

How do you make lemon cloud pie?

Lemon Cloud Pie is a delicious and easy to make dessert that is perfect for any occasion. To make this pie, you will need 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks. Simply combine all of these ingredients in a saucepan and beat well. Then, remove the saucepan from heat and add cream cheese to the lemon mixture, stirring until it is fully incorporated.

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In a small separate bowl, beat egg whites until they are stiff. Add the remaining 1/4 cup sugar to the egg whites and mix thoroughly. Next, spoon the filling into an unbaked pie shell and chill for several hours or overnight.

How do I make lemon with condensed milk?

Lemonade is a refreshing summer drink, and adding sweetened condensed milk makes it even more delicious. Here’s how to make it:

1. Add the lemon juice to a pitcher. Drizzle in the sweetened condensed milk and whisk to combine. 2. Add the cold water and stir, then add the ice. Mix well. 3. Serve with extra lemon slices, and mint leaves if desired.

How do I make lemon and condensed milk?

Lemon and condensed milk is a refreshing and easy to make drink that can be enjoyed all year round. To make this delicious beverage, simply add some fresh lemon juice to a pitcher. Add the sweetened condensed milk and whisk well to combine. Then, add the water and stir again to combine. Finally, add in the ice and taste. If you’d like, you can adjust the sweetness by adding more condensed milk or some regular sugar.

What is lemon pie filling made of?

Lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

The key ingredients in lemon pie filling are egg yolks, sugar, lemon juice, and zest. These four ingredients work together to create a tart and tangy filling that is both flavorful and firm.

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To make lemon pie filling, start by whisking together the egg yolks and sugar. Then add in the lemon juice and zest and mix until everything is well combined. Finally, stir in some cornstarch to thicken the mixture so it will hold its shape when baked into apie crust.

Lemon pie filling is a classic recipe that can be used in all sorts of pies and tarts. Whether you’re making a traditional meringue pie or something more creative like a blueberry-lemon hybrid, this versatile recipe is sure to please everyone at the table.

Will condensed milk curdle with lemon?

Absolutely! Lemon juice thickens condensed milk in the same way it would “thicken” regular milk, i.e., by curdling. This is because both condensed milk and regular milk contain lactose, which is a sugar molecule that lemon juice can break down into lactic acid and glucose. Lactic acid is what gives lemons their sour taste, and it’s also what causes milk to curdle.

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