This dreamy lemon dessert will make all the citrus lovers in your life swoon! This cloud of meringue topped with lemon curd and whipped cream will have everyone clamoring for seconds!
The BEST recipes tell a story. My mom was an excellent cook…and growing up, we wise-acre children didn’t always appreciate her gourmet dinner offerings. Moussaka for example. I’m pretty sure I went to bed hungry the first night that layered spiced lamb and eggplant dish appeared on our table. But we did love when she made desserts. She’d often come home from bridge club with the latest recipe from one of her cohorts, eager to try it out on the family. This lemon on a cloud is one of those gems that’s etched in my memory.
We had a huge freezer down in the basement of my childhood home. Perfect for those times my parents purchased a side of beef or made a run to the Sara Lee outlet in Des Moines and came home with boxes and boxes of cheese danish. My mom typically made a double batch of this lemon dessert and popped one in said freezer. But as soon as we knew of its existence, my sisters and I would sneak down to the musty cellar with a knife and carve ourselves slivers of this citrus beauty. I’m certain our fingers were sticky and our sweet tooths satisfied before returning upstairs.
Years later, I tried to recreate my mom’s recipe…but I think her version had more of a lemon curd topping followed by Cool Whip. My family loved my creation, but I may have to hunt down the handwritten recipe card next time I’m back in Iowa. Nowadays, I will often enjoy dessert with a crisp glass of white wine. I’m not so expert at wine pairings, but I had an open bottle of Gallo Family Vineyard’s Sauvignon Blanc and sipped on it with my slice of this lemon on a cloud. Gallo was also kind enough to share their Sweet White Blend, a light bodied, sweet wine bursting with peach, tropical fruit and honeydew flavors. They recommend serving it with fruit, light salads or brunch fare. I also received a bottle of their Merlot, a medium bodied, dry wine with flavors of black cherry, ripe plum and hints of oak that create a velvety richness which pairs well with pork, poultry, grilled meats and pastas with tomato sauce. We will be firing up the grill soon and I’m saving this bottle for our first steaks of the season.
My Sunday Supper friends are all sharing some of their favorite recipes and the stories that accompany them:
- Crepes with Sweet Wine Poached Berries by Bobbi’s Kozy Kitchen
- Overnight Blueberry Baked French Toast by Alida’s Kitchen
- Sangria Stuffed French Toast by Melanie Makes
Mains and Sides:
- Angel Hair Pasta with Chicken Spinach and White Wine Sauce by Family Foodie
- Baby, That’s a Good Merlot Onion Burger by Cupcakes and Kale Chips
- Beef Braciole with Parmesan and Prosciutto by The Little Ferraro Kitchen
- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindy’s Recipes and Writings
- Chicken Sausage and Mushroom Skillet over Goat Cheese Grits by Neighborfood
- Giambotta an Italian Veggie Stew by Country Girl In The Village
- Grilled Pepperoni Pizza by Ruffles & Truffles
- Rosemary Garlic Chicken Thighs by Hip Foodie Mom
- Short Rib Ragu with Rigatoni by Hezzi-D’s Books and Cooks
- Slow Cooker Beef Stroganoff by Foxes Love Lemons
- Spaghetti All’Ubriaco by kimchi MOM
- Tarragon Chicken by girlichef
- World’s Best Turkey Meatballs by Shockingly Delicious
Beverages and Desserts:
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days
Find more information on Gallo Family Vineyards wines here.
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Serves: 8 servomgs
- 4 egg whites, at room temperature
- 1 cup sugar
- 1 teaspoon lemon juice
- 4 egg yolks
- ½ cup sugar
- ¼ cup lemon juice
- 1 cup whipping cream
- Preheat oven to 200º. Beat egg whites in large bowl until foamy. Gradually add 1 cup sugar, beating until mixture is very stiff and glossy. Add lemon juice.
- Place parchment paper on baking sheet. Trace a 9 inch circle in middle of paper, then flip so that marks are on underside of paper. Pile meringue into center of circle, then spread to edges, building up perimeter of the meringue to make a shell. Alternatively, you can bake meringue in a grease 9-inch pie plate. Bake for 2 hours. Cool completely at room temperature.
- Meanwhile, combine egg yolks, ½ cup sugar, and lemon juice in saucepan. Cook over low heat, whisking constantly, until thickened. Remove from heat and cool at room temperature, refrigerate until cold.
- Beat cream until stiff peaks form. Using same beaters, beat lemon filling until smooth. Fold ½ cup of the cream into lemon filling until blended, then pile into cooled meringue shell. Reserve the rest of the whipped cream in the refrigerator. Cover and chill for at least 2 hours before serving. Top with remaining cream and berries to serve, if desired.
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.