Lemon Cloud Pie
Ingredients
2
egg whites
⅔ cup
sugar
1 cup
heavy cream
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), divided
2 tsp.
freshly grated lemon zest
1
(9-10") prepared graham cracker pie crust
½ cup
Kowalski's Lemon Curd
- garnishes, your choice: fresh berries, fresh mint and lemon slices
Directions
- Place egg whites and sugar in the bowl of an electric mixer; using the mixer’s whisk attachment, beat on high until stiff peaks form.
- Transfer beaten egg white mixture to a medium mixing bowl; set aside.
- Add heavy cream to the mixer bowl; beat until stiff peaks form.
- Fold whipped cream into egg mixture along with ¼ cup lemon juice and zest.
- Pour mixture into crust; refrigerate for 6-8 hrs. or overnight.
- To serve, spoon some lemon curd onto one side of each serving plate; drag the bowl of the spoon through the curd to the other side of the plate, creating a curved teardrop design. Place slices of pie on top; garnish as desired.
