Lemon Cloud Pie
Indulge in the luscious, citrusy bliss of Lemon Cloud Pie—a light and airy dessert that’s as refreshing as it is decadent. This no-bake-inspired pie features a buttery graham cracker crust, perfectly golden and crisp, cradling a velvety lemon filling made with fresh lemon juice, zest, and a touch of gelatin for the ultimate creamy texture. The whipped cream folded into the sweet-tart lemon custard creates a soft, cloudlike finish that melts in your mouth with every bite. Ideal for spring and summer gatherings, this show-stopping dessert is a breeze to prepare and requires minimal baking. Garnish with powdered sugar for an elegant touch, and let this zesty, tangy masterpiece brighten your table. Whether you’re a lemon lover or simply crave something light and refreshing, Lemon Cloud Pie is the perfect balance of flavor and texture!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 1 packet Unflavored gelatin
- 3 tablespoons Cold water
- 0.66 cups Granulated sugar (for filling)
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 3 pieces Egg yolks
- 1.25 cups Heavy whipping cream
- 1 tablespoon Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, or until it's lightly golden. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
In a medium saucepan, whisk together 2/3 cup granulated sugar, lemon juice, lemon zest, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Be careful not to let it boil.
Remove the saucepan from the heat and whisk in the bloomed gelatin until it's dissolved completely. Let the mixture cool to room temperature, stirring occasionally.
In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cooled lemon mixture in three additions, being careful not to deflate the whipped cream.
Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Optional: Dust with powdered sugar before serving.
Slice, serve, and enjoy your Lemon Cloud Pie!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
