LEMON CLOUD PIE: the easy recipe

A pie cloud or rag is a pie made of a filling with light texture and air.

The rag was invented in Los Angeles in 1926 by Monroe Boston Strause. Known then as the pie king, the original recipe demanded that beaten egg whites be mounted in a thickened liquid with cornflower.

  • Level of difficulty: easy
  • Preparation time: 15 min
  • Cooking time: 15 min
  • Rest time: 2 hours
  • Total time: 2 h 30 min
  • Ingredients: 6 people
  • 1 short pastry
  • 360 ml of water
  • 120 ml of lemon juice
  • pinch of salt
  • 300 g caster sugar
  • 100 g of butter
  • 5 c. to s. cornflower + 120 ml of water
  • 3 big eggs
  • 1 zest of lemon
  • whipped cream (optional)


  • In a large saucepan, add 360 ml of water, lemon juice, salt, 200 g sugar and butter in a large saucepan. Mix and bring to a boil.
  • Mix the cornflower and 120 ml of water in a small bowl.
  • Stir in the mixture in the pan and lower the heat. Cook until thickened.
  • Separate egg yolks and egg whites into two separate bowls. Beat the egg yolks with a fork.
  • Add a large spoonful of the hot mixture from the pan to the egg yolks and mix well.
  • Slowly add a few more spoonfuls, stirring after each addition to temper the eggs.
  • Add the temperate egg mixture to the pan.
  • Remove from heat and stir in the lemon zest.
  • Let cool for 10 to 15 minutes.
  • Blend the egg whites. Add slowly 100 g sugar as you go.
  • Blend until the formation of firm peaks.
  • Gently stir the egg whites to the mixture in the pan.
  • Lay the dough in a pie dish and pierce small holes with a fork.
  • Place the pie dish in the oven halfway up to 180 ° C for 15 to 20 minutes.
  • Go out and let cool.
  • Pour the filling into the cooled dough.
  • Refrigerate for at least 2 hours.
  • Garnish with freshly whipped cream.
  • taste it!


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