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Lemon Cloud Pie Recipe
|Royal short pastry||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Egg yolks||2 , slightly beaten|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Frozen whipped topping||2 Cup (32 tbs), thawed|
Serving size: Complete recipe
Calories 1779 Calories from Fat 221
% Daily Value*
Total Fat 53 g81.6%
Saturated Fat 30.6 g153.2%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 601.5 mg25.1%
Total Carbohydrates 305 g101.8%
Dietary Fiber 3.5 g14.1%
Sugars 272.1 g
Protein 26 g52%
Vitamin A 9.1% Vitamin C 78.5%
Calcium 6.4% Iron 6%
*Based on a 2000 Calorie diet
Combine gelatin, sugar, and salt in saucepan.
Add water, lemon juice, and egg yolks; blend well.
Place over medium heat; cook, stirring constantly, about 5 minutes, until gelatin is dissolved.
Remove from heat; stir in lemon rind.
Turn into mixing bowl; chill until thickened.
Place mixing bowl in larger mixing bowl containing ice and water.
Beat with electric mixer until double in volume.
Blend in 1 1/2 cups whipped topping.
Spoon into pie crust; chill 3 to 4 hours, until firm.
Place remaining whipped topping in center of pie; garnish with twisted lemon slice, if desired.