Jefferson County Recipe of the Day: Lemon Cloud Pie

Lemon Cloud Pie – Enjoy this pie with some Moscato wine!

Lemon Cloud Pie


Meringue Shell

4 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup sugar

Lemon Filling

4 egg yolks
1/2 cup sugar
3 tablespoons lemon juice
Peel of 1 lemon
Dash salt
1 cup heavy whipping cream, whipped
additional whipped cream


~Preheat oven at 275°.

~Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, salt, and vanilla; beat until soft peaks form. Add sugar gradually, about 1 tablespoon at a time, and beat until very stiff.

~Place in a greased 9″ round baking dish. Bake for 55 minutes (or until meringue is a light cream color and is dry and firm to the touch). Cool thoroughly.

~For filling, beat egg yolks in the top of a double boiler. Add sugar, lemon juice, peel, and salt. Cook until thick (about 5-8 minutes). Cool. Fold in whipped cream. Spoon into shell.

~Refrigerate overnight. Garnish with whipped cream.

~Makes 10 servings.

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