Lemon Cloud Chess Pie
Experience the delightful combination of tart lemon and airy texture with this Lemon Cloud Chess Pie. Unlike traditional recipes, this version omits cornmeal and buttermilk, focusing on the lightness achieved by separately beating the egg whites and folding them into the mixture. The result is a fluffy, cloud-like filling that contrasts beautifully with the buttery crust. Perfect for special occasions or a refreshing dessert on a warm day, this pie is sure to impress family and friends! Originating from the Alabama Chapter of the Bell South Pioneers, this recipe is a cherished addition to any dessert repertoire.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
sugar
1 cup (granulated)
butter
4 tablespoons (softened)
eggs
4 (separated)
lemon
1 large (juice and zest grated)
pie crust
1 (8 inch) (store-bought or homemade)
Instructions
1
Preheat your oven to 425°F (220°C). Prebake the pie crust for 7 to 8 minutes until lightly golden. Remove from oven and set aside.
2
In a mixing bowl, cream the sugar and softened butter together using a hand mixer until the mixture is light and fluffy.
3
Add the egg yolks one at a time to the creamed mixture, beating well after each addition.
4
Stir in the grated lemon zest and fresh lemon juice until well combined.
5
In a separate clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
6
Gently fold the beaten egg whites into the lemon filling mixture, taking care not to deflate the egg whites.
7
Pour the light and airy filling into the pre-baked pie shell.
8
Bake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the filling is set and the top is a light golden color.
9
Once baked, remove from the oven and allow to cool before serving. Enjoy your Lemon Cloud Chess Pie chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Cloud Chess Pie?
It is a tart and airy lemon dessert that uses beaten egg whites to create a fluffy, cloud-like filling compared to traditional chess pies.
How does this recipe differ from a traditional chess pie?
This version omits cornmeal and buttermilk, focusing instead on the lightness of folded egg whites.
What is the origin of this Lemon Cloud Chess Pie recipe?
This recipe is a cherished addition originating from the Alabama Chapter of the Bell South Pioneers.
Does this recipe use cornmeal?
No, this specific recipe omits cornmeal to achieve a lighter texture.
Does this recipe require buttermilk?
No, buttermilk is not an ingredient in this cloud-like version of chess pie.
How many eggs are needed for the filling?
You will need 4 large eggs, and they must be separated into yolks and whites.
What temperature should I prebake the pie crust?
The pie crust should be prebaked at 425 degrees Fahrenheit (220 degrees Celsius).
How long do I prebake the crust?
Prebake the crust for 7 to 8 minutes until it is lightly golden.
What is the final baking temperature for the pie?
The pie is baked at 350 degrees Fahrenheit (175 degrees Celsius) once the filling is added.
How long does the Lemon Cloud Chess Pie need to bake?
Bake the pie for 25 to 30 minutes or until the filling is set.
How many servings does this recipe yield?
This recipe makes 6 servings.
What size pie crust is required?
The recipe calls for one 8-inch pie crust.
Should the butter be melted or softened?
The butter should be softened so it can be creamed properly with the sugar.
How much sugar is in the recipe?
The recipe requires 1 cup of granulated sugar.
How do I prepare the lemon?
You will need the juice and the grated zest of one large lemon.
How do I achieve the cloud-like texture?
The texture is achieved by beating egg whites until stiff peaks form and then gently folding them into the mixture.
When do I add the egg yolks?
Add the egg yolks one at a time to the creamed sugar and butter, beating well after each addition.
Can I use a store-bought pie crust?
Yes, you can use either a store-bought or a homemade 8-inch pie crust.
What should the egg whites look like before folding?
They should be beaten with an electric mixer until stiff peaks form.
What is the best way to combine the egg whites with the lemon mixture?
Gently fold them in to ensure you do not deflate the air in the egg whites.
Should I serve the pie hot or cold?
The pie can be enjoyed chilled or at room temperature.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top has reached a light golden color.
What is the texture of the finished pie?
It is light, fluffy, and delicate, contrasting with the buttery crust.
Do I need an electric mixer for this recipe?
Yes, an electric mixer is highly recommended for creaming the butter and beating the egg whites.
Is this recipe suitable for warm weather?
Yes, its light texture and refreshing lemon flavor make it a great dessert for warm days.
How much butter is used?
The recipe uses 4 tablespoons of butter.
Can I use bottled lemon juice?
Fresh lemon juice is preferred because the recipe also requires fresh grated lemon zest for the best flavor.
What happens if I don't prebake the crust?
Prebaking ensures the crust is golden and crisp; skipping it may result in a soggy bottom.
Is this a sweet or tart pie?
It features a balanced combination of sweet sugar and tart lemon.
Does the pie need to cool before serving?
Yes, allow the pie to cool after removing it from the oven to let the filling settle properly.