Recipe: Lemon Cloud Pie With Blueberry Sauce

Recipe: Lemon Cloud Pie With Blueberry Sauce - Click to enlarge
This light, luscious and easy to make no-bake icebox pie is the perfect dessert after a heavy meal!

  • Place the egg whites and sugar in the bowl of an electric mixer. Beat using a whisk attachment on high until stiff peaks form. Transfer the egg whites to a medium bowl.

  • In the same electric mixer bowl beat the heavy cream until stiff peaks form. Add the whipped cream to the egg white mixture.

  • 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 Stonewall Kitchen 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.

  • This pie is also very good frozen! Freeze for 6-8 hours or overnight.
Recipe Courtesy of Stonewall Kitchen.



9-inch graham cracker crumb crust


  • 2 large egg whites
  • 1 cup heavy cream
  • 2/3 cup sugar
  • 2 tsp. fresh grated lemon peel
  • 1/4 cup lemon juice
  • 1/2 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 2 Tbsp. lemon juice
  • 2 Tbsp. water

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