Gina's Lemon Cloud Pie Recipe
Lemon Cloud Pie - a light and refreshing lemony dessert that feels like a cloud!
How to Make the Best Gina's Lemon Cloud Pie
This Lemon Cloud Pie is the perfect dessert for anyone who loves the bright, tangy flavor of lemons without the heaviness of a traditional custard pie. True to its name, each bite feels like you’re eating a fluffy cloud—light, airy, and absolutely dreamy. The combination of whipped cream, beaten egg whites, and fresh lemon juice creates a mousse-like filling that’s refreshingly different from your typical lemon meringue.
What makes this recipe so special is its elegant simplicity. With just a handful of ingredients and no baking required for the filling, you can create a stunning dessert that looks like it came from a professional bakery. The key is properly beating the egg whites to stiff peaks and ensuring your lemon mixture is fully cooled before folding everything together—this keeps the filling impossibly light and fluffy.
Whether you’re serving it at a summer barbecue, a holiday dinner, or just treating yourself on a weeknight, this Lemon Cloud Pie is guaranteed to impress. The delicate lemon flavor paired with the billowy texture makes it a crowd-pleaser that won’t leave anyone feeling too full for seconds.
Gina's Lemon Cloud Pie
Lemon Cloud Pie - a light and refreshing lemony dessert that feels like a cloud!
Ingredients
Lemon Cloud Filling
Crust
Garnish
Instructions
Lemon Cloud Filling
- Soften gelatin in cold water. Add fresh lemon juice and sugar, then stir over low flame until gelatin dissolves. Cool completely over an ice bath.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Whip the cream until stiff, then fold it into the egg whites along with the cooled lemon juice mixture.
Assembly
- Mound the mousse into a pre-baked pie shell.
- Top with thinly sliced lemons or lemon zest.
- Refrigerate for at least 1 hour before serving.
Notes
- Make sure the lemon mixture is completely cooled before folding into the egg whites to prevent deflating them.
- For the best results, use freshly squeezed lemon juice rather than bottled.
- The pie can be refrigerated for up to 24 hours before serving.
