Description
Enjoy a light and refreshing Fluffy Lemon Cloud Pie. This dessert is airy, citrusy, and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ⅓ cup melted butter
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup lemon juice (freshly squeezed)
- 4 large egg yolks
- 1 teaspoon lemon zest
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh lemon slices for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine crushed graham crackers and melted butter. Press into the bottom of a 9-inch pie plate. Bake for 8-10 minutes. Let it cool.
- In a saucepan, whisk together granulated sugar and cornstarch.
- Gradually whisk in lemon juice and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat. Stir in lemon zest.
- Let the lemon filling cool slightly.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold about half of the whipped cream into the cooled lemon filling to lighten it.
- Then, gently fold the remaining whipped cream into the lemon mixture until just combined.
- Pour the fluffy lemon mixture into the prepared graham cracker crust.
- Chill the pie for at least 4 hours, or until set.
- Garnish with fresh lemon slices if desired before serving.
Notes
- Using fresh lemon juice makes a big difference in flavor.
- Make sure the lemon filling is cooled before folding in the whipped cream to prevent it from melting.
- Chill the pie thoroughly for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg