Recipe

Lemon Cloud Pie Recipe

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Ingredients

Directions

Step #1 Preheat oven to 225°F Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet.
Step #2 Beat the egg whites on medium speed In a large-ish bowl until foamy.
Step #3 Increase the speed to medium-high, add the cream of tartar & salt, & beat just till the egg whites form stiff peaks.
Step #4 Add the granulated sugar, about 2 tbsps at a time, & continue beating just until stiff peaks are formed.
Step #5 Spoon meringue into a pastry bag fitted with a large star tip.
Step #6 Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle.
Step #7 Holding the pastry bag upright & 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.
Step #8 Bake for 1 hr or until the meringue is dry to the touch.
Step #9 Turn off the oven & leave the meringue in the oven for 2 hrs.
Step #10 Peel off the paper.
Step #11 Store meringue tightly wrapped if not using as soon as possible.
Step #12 Just before serving, beat the cream on high In a large-ish bowl till it it forms stiff peaks.
Step #13 Beat in the lemon curd just until its mixd well.
Step #14 Spoon the filling into the meringue shell, arrange berries on top, & lightly dust with confectioners' sugar.
Step #15 Serve immediateley.
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