Great Grandma Sylvia's Lemon Meringue Cloud

Name: Great Grandma Sylvia's Lemon Meringue Cloud (Upgraded)
Total time: 3 h
Yield: 8
Cuisine: Holiday
Ingredients: 1 1/4 cups All-purpose flour; 1/2 cup Cold unsalted butter-cut into cubes; 1/4 cup Ice water; 1 tbsp Granulated sugar; 1/4 tsp Salt; 1 1/2 cups Granulated sugar; 1/4 cup Cornstarch; 1/4 tsp Salt; 1 1/2 cups Water; 1/2 cup Lemon juice-freshly squeezed; 2 tbsp Lemon zest; 4 Egg yolks; 2 tbsp Butter; 1 tsp Vanilla extract; 4 Egg whites; 1/2 cup Granulated sugar; 1/4 tsp Cream of tartar

⏱3h

👥8

🔥375 cal

Medium

🍽️Holiday

A step up from the classic, this version uses a homemade pastry crust and a touch of vanilla in the filling for a more sophisticated flavor.

1 1/4 cups All-purpose flour

1/2 cup Cold unsalted butter-cut into cubes

1/4 cup Ice water

1 tbsp Granulated sugar

1/4 tsp Salt

See all 17 ingredients ↓

(0 reviews)

⏱3h

👥8

🔥375 cal

Medium

🍽️Holiday

A step up from the classic, this version uses a homemade pastry crust and a touch of vanilla in the filling for a more sophisticated flavor.

#Dessert #Pie #Lemon #Meringue #Homemade Crust

Instructions

Preheat oven to 375°F (190°C).
Combine all Pastry Crust ingredients in a food processor and pulse until it forms a dough. Wrap and chill for 30 minutes.
Roll out dough and press into a 9-inch pie plate. Prick the bottom with a fork. Bake for 15-20 minutes, or until golden brown. Cool.
In a saucepan, whisk together the Granulated sugar, Cornstarch, and Salt from the Lemon Filling group. Gradually whisk in Water.
Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and cook for 1 minute more.
Remove from heat and stir in Lemon juice, Lemon zest, Egg yolks, Butter, and Vanilla extract. Stir until smooth.
Pour Lemon Filling into the cooled crust.
In a clean, dry bowl, beat Egg whites from the Meringue group with Cream of tartar until soft peaks form.
Gradually add Granulated sugar, beating until stiff, glossy peaks form.
Spread Meringue over Lemon Filling, sealing to the edges of the crust.
Bake for 12-15 minutes, or until Meringue is golden brown.
Let cool completely before serving.

Ingredients

1 1/4 cups 156 g All-purpose flour
1/2 cup 113 g Cold unsalted butter-cut into cubes
1/4 cup 60 mL Ice water
1 tbsp 15 mL Granulated sugar
1/4 tsp 1.25 mL Salt
1 1/2 cups 360 mL Granulated sugar
1/4 cup 30 g Cornstarch
1/4 tsp 1.25 mL Salt
1 1/2 cups 360 mL Water
1/2 cup 120 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Lemon zest
4 55 g Egg yolks
2 tbsp 30 mL Butter
1 tsp 5 mL Vanilla extract
4 55 g Egg whites
1/2 cup 100 g Granulated sugar
1/4 tsp 1.25 mL Cream of tartar

Equipment

9-inch pie plate
Food processor
Saucepan
Whisk
Mixer
Rolling pin

Instructions

Preheat oven to 375°F (190°C).
Combine all Pastry Crust ingredients in a food processor and pulse until it forms a dough. Wrap and chill for 30 minutes.
Roll out dough and press into a 9-inch pie plate. Prick the bottom with a fork. Bake for 15-20 minutes, or until golden brown. Cool.
In a saucepan, whisk together the Granulated sugar, Cornstarch, and Salt from the Lemon Filling group. Gradually whisk in Water.
Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and cook for 1 minute more.
Remove from heat and stir in Lemon juice, Lemon zest, Egg yolks, Butter, and Vanilla extract. Stir until smooth.
Pour Lemon Filling into the cooled crust.
In a clean, dry bowl, beat Egg whites from the Meringue group with Cream of tartar until soft peaks form.
Gradually add Granulated sugar, beating until stiff, glossy peaks form.
Spread Meringue over Lemon Filling, sealing to the edges of the crust.
Bake for 12-15 minutes, or until Meringue is golden brown.
Let cool completely before serving.

Nutrition per serving

Calories 375

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0 reviews

Great Grandma Sylvia's Lemon Meringue Cloud

Great Grandma Sylvia's Lemon Meringue Cloud

Ratings & Reviews

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