Lemon Meringue Cloud Pie
Lemon Meringue Cloud Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup cold water
- 4 egg yolks, large
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cut into pieces
For the Cotton Candy Meringue
- 4 egg whites, large
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2-3 drops pink or blue food coloring, optional, for cotton candy look
- 1/4 teaspoon cotton candy flavored extract, optional, for cotton candy flavor
Instructions
- 1
Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min•🌡️ 350
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
⏱️ 10 min•🌡️ 350
- 3
While the crust cools, prepare the lemon filling. In a medium saucepan, whisk together 1 cup granulated sugar and cornstarch. Gradually whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
⏱️ 8 min
- 4
In a small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot cornstarch mixture into the beaten egg yolks, whisking constantly to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining cornstarch mixture. Return to medium heat and cook, stirring constantly, for 1-2 minutes, until very thick.
⏱️ 5 min
- 5
Remove the saucepan from heat. Stir in the lemon juice, lemon zest, and butter pieces until the butter is fully melted and incorporated. Pour the hot lemon filling into the cooled graham cracker crust. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm.
⏱️ 4 min
- 6
When the pie is almost chilled, prepare the meringue. In a very clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
⏱️ 3 min
- 7
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract, optional food coloring, and optional cotton candy flavored extract until just combined. The meringue should be light, airy, and hold its shape.
⏱️ 5 min
- 8
Remove the chilled pie from the refrigerator. Spoon or pipe the cotton candy meringue over the lemon filling, spreading it to the edges of the crust to seal. Create decorative swirls and peaks with the back of a spoon.
⏱️ 3 min
- 9
Bake the pie in the preheated 350°F oven for 10-12 minutes, or until the meringue peaks are lightly golden brown. Watch carefully to prevent burning. Remove from oven and let cool completely on a wire rack before serving. For best results, chill for another 1-2 hours before slicing.
⏱️ 12 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Lemon Meringue Cloud Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup cold water
- 4 egg yolks, large
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cut into pieces
For the Cotton Candy Meringue
- 4 egg whites, large
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2-3 drops pink or blue food coloring, optional, for cotton candy look
- 1/4 teaspoon cotton candy flavored extract, optional, for cotton candy flavor
Instructions
- 1
Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min•🌡️ 350 - 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
⏱️ 10 min•🌡️ 350 - 3
While the crust cools, prepare the lemon filling. In a medium saucepan, whisk together 1 cup granulated sugar and cornstarch. Gradually whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
⏱️ 8 min - 4
In a small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot cornstarch mixture into the beaten egg yolks, whisking constantly to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining cornstarch mixture. Return to medium heat and cook, stirring constantly, for 1-2 minutes, until very thick.
⏱️ 5 min - 5
Remove the saucepan from heat. Stir in the lemon juice, lemon zest, and butter pieces until the butter is fully melted and incorporated. Pour the hot lemon filling into the cooled graham cracker crust. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm.
⏱️ 4 min - 6
When the pie is almost chilled, prepare the meringue. In a very clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
⏱️ 3 min - 7
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract, optional food coloring, and optional cotton candy flavored extract until just combined. The meringue should be light, airy, and hold its shape.
⏱️ 5 min - 8
Remove the chilled pie from the refrigerator. Spoon or pipe the cotton candy meringue over the lemon filling, spreading it to the edges of the crust to seal. Create decorative swirls and peaks with the back of a spoon.
⏱️ 3 min - 9
Bake the pie in the preheated 350°F oven for 10-12 minutes, or until the meringue peaks are lightly golden brown. Watch carefully to prevent burning. Remove from oven and let cool completely on a wire rack before serving. For best results, chill for another 1-2 hours before slicing.
⏱️ 12 min•🌡️ 350