Lemon Meringue Cloud Pie is a delightful twist on the classic lemon meringue pie. With its fluffy, cloud-like meringue topping and refreshingly tangy lemon filling, this pie is perfect for any occasion where you want to impress without stress. It's a guaranteed crowd-pleaser with its light, airy texture and bright citrusy flavor.
The foundation of our crust starts with all-purpose flour, providing the structure we need. The unsalted butter, chilled for best results, ensures the crust is tender and flaky. We add a touch of granulated sugar for a hint of sweetness, and cold water helps bind everything together.
For the filling, the egg yolks add richness, while granulated sugar sweetens the deal. Cornstarch thickens our lemon filling, and freshly squeezed lemon juice combined with lemon zest delivers that signature zing. A little unsalted butter at the end gives the filling a smooth finish.
To achieve that dreamy meringue, egg whites are beaten to form peaks. The addition of cream of tartar stabilizes the meringue, and powdered sugar sweetens it just right.
This pie is a show-stopper on its own, but you can pair it with fresh berries or a dollop of whipped cream to enhance its refreshing flavor. Serve it at room temperature for the best texture, and watch as your guests delight in each bite.
Start by preheating your oven to 350°F (175°C). This ensures it's ready when you need it. In a large mixing bowl, combine the flour and chilled butter. Use a fork or pastry cutter to work them together until you have a mixture that looks like coarse crumbs. This is the basis of a great crust. Add the granulated sugar and cold water, kneading it all together until a smooth dough forms.
Roll out the dough on a floured surface and gently press it into a 9-inch pie dish. To prevent bubbling, prick the bottom with a fork. Pop it in the oven for about 15 minutes or until it's a lovely golden color. Once done, let it cool while you work on the filling.
For the filling, grab a saucepan and whisk together the egg yolks, granulated sugar, cornstarch, and water over medium heat. Keep stirring until the mixture thickens into a custard-like consistency. Remove from heat and stir in the lemon juice, zest, and butter until smooth. Pour this luscious filling into your cooled crust.
In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar, beating until those peaks turn stiff and glossy. Spoon the meringue over the lemon filling, making sure to seal the edges against the crust to avoid shrinking.
Return the pie to the oven for 12-15 minutes until the meringue is a beautiful golden brown. Let it cool to room temperature before slicing into that cloud-like delight.
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