Ingredients for Lemon Cloud Pie
- 2 (9-inch) pre-made pie crusts
- 1 (1 ounce) package unflavored gelatin
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 cup cold water
- 1 cup fresh lemon juice
- 4 large egg yolks, lightly beaten
- 1 tablespoon lemon zest, plus more for garnish
- 2 ½ cups whipped topping (Cool Whip or homemade)
- sufficient ice for an ice water bath
- fresh berries, for garnish (optional)
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How to Make Lemon Cloud Pie
- Prepare 2 (9-inch) pre-made pie crusts and let them cool completely.
- In a medium saucepan, combine 1 (1 ounce) package unflavored gelatin, ¾ cup granulated sugar, and ¼ teaspoon salt.
- Add 1 cup cold water, 1 cup fresh lemon juice, and 4 large egg yolks, lightly beaten.
- Whisk until thoroughly blended.
- Cook over medium heat, stirring constantly, for 5-7 minutes or until the gelatin is completely dissolved and the mixture is slightly thickened.
- Remove from heat and stir in 1 tablespoon lemon zest.
- Pour the mixture into a large mixing bowl and place it inside a larger bowl filled with ice water. Chill until the mixture begins to thicken (about 30-45 minutes).
- Beat the chilled mixture with an electric mixer until it's doubled in volume and light and fluffy (about 5-7 minutes).
- Gently fold in 2 cups whipped topping (cool whip or homemade).
- Divide the filling evenly between the two prepared pie crusts.
- Chill for at least 3-4 hours, or preferably overnight, until completely firm.
- Top each pie with the remaining ½ cup whipped topping and garnish with lemon zest or fresh berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
746g
Fat
178g
Carbs
64g
