Lemon Cloud Pie Ii Recipes

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.

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.

Steps:

• Refrigerate pie crust until ready to use.
• Preheat oven to 450°.
• In a bowl, combine the sugar and flour; use a whisk to stir them together well.
• Add in the milk, lemon juice, butter, and lemon rind.
• Stir to mix everything together.
• Add in the egg yolks and stir well.
• In another bowl, beat the egg whites until they swell up into thick, puffy white clouds, which hold their shape in soft peaks.
• Using a spatula or a large wooden spoon, fold the egg whites gently into the lemon filling, scooping and lifting to combine the two mixtures evenly.
• Pour the filling into the piecrust.
• Place the pie on the bottom rack of the oven, and bake for 10 minutes.
• Decrease oven temperature to 350° and bake until the filling is fairly firm, dry, and puffed up, 20-25 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

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.

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.