Lemon Cloud Pie with Blueberry SauceMother’s Day is right around the corner, so why not surprise her with this refreshing and delicious dessert from the crafters of quality products at Stonewall Kitchen. The lightness of this pie is perfectly timed for the long awaited arrival of warmer, springtime weather, with the blueberry sauce adding a wonderful accent of sweetness and color.


1 (9-inch) graham cracker crumb crust

2 large egg whites
1 cup heavy cream
2/3 cup sugar
2 teaspoons fresh grated lemon peel
1/4 cup lemon juice

1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
2 Tablespoons lemon juice
2 Tablespoons water


Fill bottom of a double boiler with water to 1-inch below the level of the top pan. Add egg whites to the top pan. Bring water to just a boil. Beat egg whites with a hand mixer fitted with a whisk attachment until soft peaks form and the egg whites come to 138° F. This will pasteurize the egg whites, do not allow egg whites to get above 145° F. or they will not be smooth and creamy. Remove upper pan from double boiler if eggs are getting too hot. Whisk in sugar. In another bowl whisk the heavy cream until soft peaks form. Fold together the egg whites and whipped cream as well as the fresh grated lemon peel and lemon juice until uniform. Fill the prepared graham cracker crust with the lemon cream mixture. Chill the pie 6-8 hours, or overnight, in the refrigerator before serving. For the sauce combine the Wild Maine Blueberry Jam, lemon juice and water in a small saucepan and heat until the consistency of syrup. Cool before serving over each piece of pie.

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