Best 6 Lemon Cloud Pie Ii Recipes
Indulge in the heavenly delight of Lemon Cloud Pie, a symphony of flavors that will tantalize your taste buds and transport you to a realm of culinary bliss. This classic dessert is characterized by its ethereal filling, a light and fluffy cloud of lemon-infused creaminess, perfectly complemented by a crisp and flaky crust. Each bite is a burst of citrusy goodness, balanced by a subtle sweetness that leaves you craving more. Whether you're a seasoned baker or just starting your culinary journey, this recipe is a must-try, offering a delightful treat for any occasion. It's a perfect dessert for potlucks, summer gatherings, or simply a sweet ending to a special meal. With its irresistible charm, Lemon Cloud Pie is sure to become a favorite in your recipe collection.
This article provides two variations of the Lemon Cloud Pie recipe, each offering a unique twist on this timeless dessert. The classic Lemon Cloud Pie recipe captures the essence of this beloved treat with its traditional ingredients and methods. For those seeking a more modern interpretation, the Lemon Cloud Pie II recipe incorporates cream cheese into the filling, adding a luscious richness that takes this dessert to new heights. Both recipes are presented with detailed instructions, ensuring that even novice bakers can achieve pie-making success. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones in awe.
LEMON CLOUD PIE I
A light, refreshing, and easy to make pie. It's one of my summer favorites.
Provided by P. Tindall
Categories Desserts Pies No-Bake Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
- In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
- Spoon filling into shell and chill.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 36.6 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 152.1 mg, Sugar 26 g
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON PIE II
This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.
Provided by Jan Guinn
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g
LEMON CLOUD PIE
This is a very pretty pie, the base is a very light meringue and the filling is a light and creamy dessert. It is best to make the meringue the night before and the filling takes no time to do.
Provided by C.C619
Categories Pie
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 225°F
- Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet.
- Beat the egg whites on medium speed in a large bowl until foamy.
- Increase the speed to medium-high, add the cream of tartar and salt, and beat just till the egg whites form stiff peaks. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
- Spoon meringue into a pastry bag fitted with a large star tip. Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle.
- Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rossettes along th edge to make a rim, then pipe a second tier of rossettes on the shoulders of the first tier.
- Bake for 1 hour or until the meringue is dry to the touch. Turn off the oven and leave the meringue in the oven for 2 hours. Peel off the paper. Store meringue tightly wrapped if not using immediately.
- Just before serving, beat the cream on high in a large bowl till it it forms stiff peaks. Beat in the lemon curd just until its combined well. Spoon the filling into the meringue shell, arrange berries on top, and lightly dust with confectioners' sugar. Serve immediateley.
Nutrition Facts : Calories 282.6, Fat 14.3, SaturatedFat 7.9, Cholesterol 181.8, Sodium 83.9, Carbohydrate 34.9, Sugar 34, Protein 4.8
LEMON CLOUD PIE
This is a family favorite, and a nice change from the usual lemon meringue pie. It's well worth the extra work. I've used pre-made pie shells, and they work just fine. And I have never yet been able to fit all the filling into one pie. I always end up with two, even though the original recipe says it makes one. This is a good 'make-the-day-ahead' pie. "Cook time" here is actually "chill time." This is from my favorite cookbook, The Creative Cooking Course edited by Charlotte Turgeon.
Provided by Sandaidh
Categories Pie
Time 4h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Prepare pastry for 1 pie crust and let cool.
- Combine gelatin, sugar and salt in a saucepan.
- Add water, lemon juice and beaten egg yolks; blend well.
- Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
- Remove from heat.
- Stir in lemon peel.
- Pour into a mixing bowl and chill until thickened.
- Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
- Beat with mixer until doubled in volume.
- Gently blend in 1 1/2 cups whipped topping.
- Spoon into pie crust.
- Chill for 3 or 4 hours, or until firm.
- Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.
Nutrition Facts : Calories 1201.2, Fat 46.1, SaturatedFat 35.6, Cholesterol 377.6, Sodium 653, Carbohydrate 193.1, Fiber 0.6, Sugar 186.7, Protein 13.1
Tips:
- Choose the Right Lemons: Select ripe, juicy lemons with a bright yellow color and smooth skin. They should feel heavy for their size.
- Prepare the Lemon Zest: Use a microplane or fine grater to zest the lemons. This will release the fragrant oils from the peel, adding a burst of flavor to your pie.
- Cream the Butter and Sugar Thoroughly: This step is essential for a smooth and creamy filling. Beat the butter and sugar together until they are light and fluffy, and no grains of sugar are visible.
- Temper the Eggs: To prevent the eggs from curdling when added to the hot lemon mixture, temper them first. Whisk the eggs with a small amount of the hot lemon mixture, then gradually whisk in the remaining lemon mixture.
- Use Freshly Squeezed Lemon Juice: Fresh lemon juice provides the best flavor and aroma for your pie. Bottled lemon juice can have a bitter or artificial taste.
- Bake the Pie in a Water Bath: This technique helps to prevent the pie crust from becoming overcooked or soggy. Place the pie dish inside a larger pan filled with hot water.
- Chill the Pie Thoroughly: After baking, let the pie cool completely, then chill it for at least 4 hours or overnight before serving. This allows the flavors to develop and the filling to set.
Conclusion:
Creating a perfect Lemon Cloud Pie requires careful attention to detail and a combination of techniques. From selecting the right lemons to tempering the eggs, each step plays a crucial role in achieving a smooth, creamy, and flavorful pie. With patience and precision, you can impress your friends and family with this classic dessert that delights the senses. Remember to use fresh ingredients, follow the recipe accurately, and enjoy the process of baking this delectable treat. Happy baking!
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