Mrs Parkers Lemon Cloud Pie Food

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

LEMON CLOUD PIE II

Steps:

• 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.
• 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.
• Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

LEMON CLOUD PIE

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.

LEMON CLOUD PIE

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.

MRS. PARKER'S LEMON CLOUD PIE

Steps:

• Refrigerate pie crust until ready to use.
• Preheat oven to 450°.
• 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 350° 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.

BLUEBERRY CLOUD PIE (NO BAKE!)

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
• In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
• In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.

PINEAPPLE CLOUD PIE

Steps:

• Set all of your ingredients out where you can get at them. Make sure they are all at room temperature. This is VERY important for the Cool Whip® and the Karo® Corn Syrup.
• Combine Rice Krispies®, Brown Sugar, and Karo® Corn Syrup. Mix well.
• Press mixture evenly and firmly into the bottom and on to the sides of a 10-inch pan coated with Pam® Cooking Spray. Chill in refrigerator.
• In large mixing bowl, beat Philadelphia® Cream Cheese and Domino® Powdered Sugar until smooth.
• Stir Dole® Crushed Pineapple into the Cream Cheese and Sugar mixture.
• Fold Cool Whip® Whipped Topping (again, make sure it has thawed COMPLETELY) into the Cream Cheese, Sugar, and Pineapple mixture.
• Pour mixture into chilled crust.
• Freeze about 3 hours or until firm.
• Remove from freezer 10 minutes before serving.
• (OPTIONAL) Serve garnished with maraschino cherries.