Lemon Cloud Pie II

Servings: 8
Yield: 8 servings
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Description

The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.

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

Directions

1 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.
2 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.
3 Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

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