Best Lemon Cloud Recipes

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 JELLO MOLD

Steps:

• Dissolve Jello in boiling water; then add lemonade.
• Refrigerate until it has thickened to a jelly like texture; fold in cool whip and pour into a six cup mold.
• Refrigerate until ready to serve; unmold and serve.

LEMON CLOUD PIE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, salt and vanilla; beat until soft peaks form. Add sugar gradually, about 1 tablespoon at a time, and beat until very stiff. Place in a greased 9-in. round baking dish. Bake at 275° for 55 minutes or until meringue is a light cream color and is dry and firm to the touch. Cool thoroughly. , For filling, beat egg yolks in the top of a double boiler. Add sugar, lemon juice, zest and salt. Cook until thick, about 5-8 minutes. Cool. Fold in whipped cream. Spoon into shell. Refrigerate overnight. If desired, garnish with whipped cream and lemon slices.

LEMON CLOUD TRIFLE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
• Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
• Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
• For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
• Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
• Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
• For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
• Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
• Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

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-POPPY SEED CLOUD PANCAKES

Steps:

• Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
• Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
• Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
• Serve, with butter, ricotta, blueberries, and more syrup.

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

LEMON CLOUD DESSERTS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in soda and lemon juice. Cover and refrigerate for 2 hours or until set. , Add whipped topping; beat on high speed for 4-5 minutes or until smooth. Stir in food coloring if desired. Place 3/4 cup mixture in each of eight dessert dishes. Refrigerate until set. Just before serving, top with berries and kiwi.

LEMON ANGEL CLOUD CAKE

Steps:

• Preheat oven to 400 degrees.
• Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
• Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
• Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!

LEMON CLOUD PIE IN A COCONUT CRUST

Steps:

• For the crust: combine coconut and melted butter and pat into a 9" pie pan on bottom & sides of pan. Bake at 375 degrees until golden brown. Cool.
• In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
• Cook over medium heat, stirring constantly, until mixture just begins to bubble. Remove from heat. Add cream cheese; stir until well combined. Cool while preparing meringue.
• In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
• Fold into lemon mixture. Spoon into prepared crust. At this point, garnish with a small amount of toasted coconut. Refrigerate for at least 2-3 hours before serving

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.

LEMON CLOUD POPCORN

Steps:

• Place popcorn in two greased 15x10x1-in. baking pans. Keep warm in a 225° oven. , Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon zest; stir until well coated. Store in an airtight container.

LEMON-POPPY SEED CLOUD PANCAKES

Steps:

• Step 1 Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix). Step 2 Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible). Step 3 Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Step 4 Serve, with butter, ricotta, blueberries, and more syrup.

LEMON CLOUD PIE

Steps:

• Bake pie crust at 450 for 9 to 11 minutes, until light golden brown. Cool completely In medium saucepan, combine sugar and cornstarch, mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minutes. Add cream cheese and lemon peel. Stir until mixture is smooth, cool to room temp. In large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture. Spoon into pie crust and cover with plastic wrap. Refidgerate for at least 6 hours. Top with whipped cream.

LEMON CLOUD PIE RECIPE - (4.3/5)

Steps:

• 1.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. 2.Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated. 3.In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture. 4.Spoon filling into shell and chill.

LEMON CLOUD TART WITH RHUBARB COMPOTE

Steps:

• For filling:
• Whisk yolks and eggs in medium bowl to blend. Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, then whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil). Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
• For crust:
• Finely grind hazelnuts in processor. Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended. Add yolk and beat until smooth. Beat in hazelnuts, then flour, and salt. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
• Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom; press crust onto bottom and up sides of pan; trim excess dough overhang. Chill 20 minutes. Bake crust until golden brown and cooked through, pressing with fork if c rust bubbles, about 25 minutes. Cool crust in pan on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
• For lemon crème fraîche:
• Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.
• Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect and being careful not to overmix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and crème fraîche mixture. Refrigerate tart at least 1 hour and up to 4 hours.
• Remove pan sides. Place tart on platter. Serve with rhubarb compote.

WHITE CLOUD LEMON TRUFFLE CAKE

Steps:

• Mix cake mix, veg. oil, milk, sour cream for 2 minutes with mixer. Grease bundt pan & pour in batter. Bake at 325 for 50 minutes. Cool completely & cut cake into 3 layers. Two layers will have a mixture of cool whip thawed & whipped cream combined & l layer is lemon pie filling (cooled). Sprinkle with icing sugar & serve with scoop of vanilla ice cream.

LEMON CLOUD PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.In medium saucepan, combine sugar and cornstarch mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.In large bowl, beat 1/2 cup whipping cream until soft peaks form fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap refrigerate for 6 to 8 hours or overnight. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.Nutrition Per Serving: Calories 400 Protein 3g Carbohydrate 42g Fat 25g Sodium 190mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON CLOUD

Steps:

• Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves. Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.
• Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes. Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead. Keep chilled.)