LEMON CLOUD PIE RECIPES

Steps:

• Prepare pastry for 1 pie crust and let cool.
• Combine gelatin, sugar and salt in a saucepan.
• Add water, lemon juice and beaten egg yolks; blend well.
• Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
• Remove from heat.
• Stir in lemon peel.
• Pour into a mixing bowl and chill until thickened.
• Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
• Beat with mixer until doubled in volume.
• Gently blend in 1 1/2 cups whipped topping.
• Spoon into pie crust.
• Chill for 3 or 4 hours, or until firm.
• Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.

Steps:

• Preheat oven to 225°F
• Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet.
• Beat the egg whites on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just till the egg whites form stiff peaks. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
• Spoon meringue into a pastry bag fitted with a large star tip. Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle.
• Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rossettes along th edge to make a rim, then pipe a second tier of rossettes on the shoulders of the first tier.
• Bake for 1 hour or until the meringue is dry to the touch. Turn off the oven and leave the meringue in the oven for 2 hours. Peel off the paper. Store meringue tightly wrapped if not using immediately.
• Just before serving, beat the cream on high in a large bowl till it it forms stiff peaks. Beat in the lemon curd just until its combined well. Spoon the filling into the meringue shell, arrange berries on top, and lightly dust with confectioners' sugar. Serve immediateley.