Name: Lemon Cloud Pie II
Yield: 8
Ingredients: Eggs, separated - 5; Cream of tartar - ¼ teaspoon; Lemon zest - 2 teaspoons; White sugar - 1 cup; Cornstarch - 3 tablespoons; White sugar - 1 cup; Water - 1 ⅓ cups; Lemon zest - 2 teaspoons; Lemon juice - ⅓ cup; Heavy whipping cream - 1 cup

Ingredients for - Lemon Cloud Pie II

1. Eggs, separated 5

2. Cream of tartar ¼ teaspoon

3. Lemon zest 2 teaspoons

4. White sugar 1 cup

5. Cornstarch 3 tablespoons

6. White sugar 1 cup

7. Water 1 ⅓ cups

8. Lemon zest 2 teaspoons

9. Lemon juice ⅓ cup

10. Heavy whipping cream 1 cup

How to cook deliciously - Lemon Cloud Pie II

1 . Stage

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 . Stage

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 . Stage

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