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
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