Mrs. Parker'S Lemon Cloud Pie
- 1 (9 inch) pie pastry, edges crimped decoratively
- 1 cup sugar
- 2 tablespoons flour
- 1 1/2 cups milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter, melted
- 1 tablespoon grated lemon zest
- 2 egg yolks, beaten
- 2 egg whites
- Refrigerate pie crust until ready to use.
- Preheat oven to 450u0b0.
- In a bowl, combine the sugar and flour; use a whisk to stir them together well.
- Add in the milk, lemon juice, butter, and lemon rind.
- Stir to mix everything together.
- Add in the egg yolks and stir well.
- In another bowl, beat the egg whites until they swell up into thick, puffy white clouds, which hold their shape in soft peaks.
- Using a spatula or a large wooden spoon, fold the egg whites gently into the lemon filling, scooping and lifting to combine the two mixtures evenly.
- Pour the filling into the piecrust.
- Place the pie on the bottom rack of the oven, and bake for 10 minutes.
- Decrease oven temperature to 350u0b0 and bake until the filling is fairly firm, dry, and puffed up, 20-25 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
pie pastry, sugar, flour, milk, lemon juice, butter, lemon zest, egg yolks, egg whites
Taken from www.food.com/recipe/mrs-parkers-lemon-cloud-pie-478499 (may not work)