Lemon Cloud Pie II Recipe

Ingredients <br>- 5 eggs, separated <br>- ¼ teaspoon cream of tartar <br>- 2 teaspoons lemon zest <br>- 1 cup white sugar <br>- 3 tablespoons cornstarch <br>- 1 cup white sugar <br>- 1 ⅓ cups water <br>- 2 teaspoons lemon zest <br>- ⅓ cup lemon juice <br>- 1 cup heavy whipping cream <br><p></p>Directions <br>step 1: Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool. <br>step 2: Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface. <br>step 3: Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving. <br>

Ingredients
- 5 eggs, separated
- ¼ teaspoon cream of tartar
- 2 teaspoons lemon zest
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup white sugar
- 1 ⅓ cups water
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 1 cup heavy whipping cream

Directions
step 1: Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
step 2: Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
step 3: Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

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