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Lemon Cloud Pie

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Lemon Cloud Pie has a Terrific taste. The assortment of Short Pastry, sugar, salt, lemon juice, and egg yolks gives the Lemon Cloud Pie Cool taste.
  Royal short pastry 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Egg yolks 2 , slightly beaten
  Grated lemon rind 1 1⁄2 Teaspoon
  Frozen whipped topping 2 Cup (32 tbs), thawed

Prepare pastry for 1 pie crust; cool.
Combine gelatin, sugar, and salt in saucepan.
Add water, lemon juice, and egg yolks; blend well.
Place over medium heat; cook, stirring constantly, about 5 minutes, until gelatin is dissolved.
Remove from heat; stir in lemon rind.
Turn into mixing bowl; chill until thickened.
Place mixing bowl in larger mixing bowl containing ice and water.
Beat with electric mixer until double in volume.
Blend in 1 1/2 cups whipped topping.
Spoon into pie crust; chill 3 to 4 hours, until firm.
Place remaining whipped topping in center of pie; garnish with twisted lemon slice, if desired.

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