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Aunt Norsey’s Light as a Cloud Lemon Meringue Pie Recipe and a Bonus Meringue Cookie Recipe

This is my Aunt Norsey’s Recipe that I have now been making for years thanks to her excellent coaching.  The pie is a bit of effort (I can’t lie), but the taste is a unique combination for lemon meringue pie that is worth experiencing.   Please post any questions or comments.  I tried to elaborate as much as possible for each major step.

Norsey’s Lemon Meringue Pie – Last Updated 10/5/2014

Use 10 inch high sided pie plate

Lemon Meringue Crust Ingredients

  • 8 Egg Whites *
    • Make sure eggs are room temperature before starting and no shells
    • Have a few extra on hand if an egg does not separate properly
  • Pinch of Salt
  • Half of Teaspoon Cream of Tartar
  • 2 Cups of Sugar
  • Butter (for buttering pie plate)

Lemon Meringue Crust Preparation

Preheat oven to 275

  • Using whisk beater, beat eggs whites alone (around 3 minutes) with a pinch of salt and cream of tarter until approaching “stiff peaks.” (moving speed up gradually to level 6 on kitchen-aid mixer).
  • Add 2 cups of sugar to egg whites, a little at a time and continue beating until mixture is glossy and sugar is dissolved . Beat this stage at least 4-5 minutes moving from level 6 to 8 (medium high to high speed).
  • Remove from mixer stand and spread meringue in a well buttered 10 inch pie plate with deep sides. Carry out the meringue out until the rim (but not over the edge). Should have an inch on bottom of plate and then on the sides create a high outside ring of meringue.   There will be a fair amount of meringue left over to bake cookies separately! See a suggested recipe at end.
  • Lay pie pan on cookie sheet and bake the crust 275 heat for about 50 minutes or until very faint tinge has appeared. Crust should feel hard.
  • Remove from oven. Allow to cool. Store shell in a cool place with clean dish towel over it.   Crust can sit overnight and rest of pie can be prepared early next day.  If so, just cover the egg yolks and place in fridge until ready to use.

Lemon Filling Ingredients

  • 8 Egg Yolks
  • 1 Cup of Sugar
  • ½ Cup lemon juice (around 3 lemons)
  • Rind of 2 lemons grated
  • 2 pints of heavy cream (can do with only 3 cups if need be)
    • One pint for lemon filling below; other pint for whip-cream step
  • 2 tsp unflavored gelatin (about 1 packet of Knox brand)

Lemon Filling Preparation

  • Beat egg yolks until thick using flat mixer beater (up to a medium speed).
  • Add sugar and lemon juice until blended. Remove bowl from mixer.
  • Add rind by hand.
  • Stir and cook in double boiler until the mixture thickens some. Use a whisk or spoon for this.   Want to do this over low to low/medium heat, not boiling. Usually takes around 10-20 minutes for mixture to become thick. Remove from stove.
  • While mixture is heating above drop some ice cubes into cold water.   Measure a ¼ cup of ice cold water and add the gelatin as your lemon mixture is near completion on stove.
  • Add gelatin water to cooked filling.
  • Put mixture into fridge COVERED to cool for 60 minutes. At the same time put the bowl you are mixing the whip cream and the whisk beater in the fridge to get cold. Stir with whisk the lemon mixture when you remove from fridge. If too thick reheat some on stove. You do not want the mixture warm or watery before adding cream.
  • Whip 2 cups heavy cream with whisk beater. Fold into cooled lemon filling . Fold in a quarter (1/4th) at a time.
  • Spoon into meringue crust.

Whip Cream Pie Topping: Ingredients and Preparation

  • Whip second pint (or less if you want to go light on the whip cream). Add:
    • 1 teaspoon of vanilla
    • 1 -2 teaspoons of sugar
    • Whip some more
  • Spread whip cream around the edges of the pie and in the middle to decorate.
  • Put pie in fridge overnight if possible.

Recommend waiting at least a few hours to add the whip cream and cut the pie. The more time in the fridge the better. Less than 3-4 hours, the pie will be difficult to cut.


* Separating Eggs

  • Tip set out 2 bowls one to collect yolks, one to collect whites
  • Crack and separate each egg white separately into third bowl and only add to whites bowl one at a time assuring no yolks or shells get into the egg white bowl.


8 egg whites and egg yolks separated (above)


Pictures for making the crust (below)


Texture of whites before adding sugar (above)


Texture of whites when finished and ready for pie plate (above)


Pie plate (above)


Meringue spread into pie plate.  Notice crust is a good inch plus above the center of the pie (above)


Sense of amount of leftover meringue (above)


Cooked crust (above). Notice tinge.


Pictures for making the lemon filling (below):


Grated lemon rind (above)


Mixture just set on double boiler on stove (above)


Texture of mixture after 15 minutes (above). Notice thicker consistency.


Texture of whip cream to be folded into lemon mixture (above)


Cooked lemon waiting for whip cream to be folded into it (above)


Filling with whip cream folded in (above)


Crust with filling added.  Now ready for fridge for a few hours (above)





Meringue Cookie Recipe

Preheat oven to 350, making sure the oven is nice and hot

Add chocolate chips to cookies if desired

Scoop leftover meringue on cookie sheet lined with parchment paper

Use a finger to push the meringue off the spoon

Turn off the oven

Place the cookies into the off oven and leave for 8-12 hours

Seal in a airtight container or zip lock bag



Uncooked (above)


Cooked (above).  Hard to see but cookies are now crisp.



Ice Cream Cake with Chocolate Mint Crunch Base and Layers


Dad’s birthday is coming up and everyone in this family loves Birthday Cake but particularly ice cream cake.  This is a good easy first ice cream cake to make and takes little time (30ish minutes to prepare and clean-up).  It is super simple as is clean up and can made up to a week in advance.  We will be using ours this Friday and I will take some pictures of the cake removed from the pan then.  I like this cake because it is also much cheaper than buying an ice cream cake and for those who have to worry about nut allergies much safer!

The recipe below appears in Chocolate Cakes – 50 Great Cakes for Every Occasion by Elinor Klivans.  Other than flavor choices which I suggest below I follow her steps for the most part.  Her title for the recipe is Mint Chocolate Crunch Ice Cream Cake

High Level Overview:  Makes about 12 servings

  • Chocolate crumb crust – crumbs ideally processed in a cuisinart, add melted butter, and then bake for 6 minutes, cool
  • Layer 1 of softened ice cream – vanilla or mint chocolate chip work great for this recipe but feel free to improvise
  • Layer of “mint or some other type” of Chocolate Cookie Crunch – you make this by crushing your favorite cookie (mint Milanos in our case) and then mixing with melted chocolate
  • Layer 2 of ice cream – use flavor above or different kind
  • Layer 2 of mint chocolate crunch (or some other type of crunch)
  • Note need 9 inch springform pan with sides at least 2 3/4 high.  Option: William Sonoma:  Kaiser LaForme Plus Springform Pan, 9 – just make sure the sides get close to this height or you will need to make a shorter cake.


Steps, Ingredients for Chocolate Crumb Crust

1 9 ounce package of chocolate wafers processed to crumbs in a food processor -about two cups *

6 tablespoons unsalted butter, melted

Steps, Ingredients for Mint (or some other distinct flavor) Chocolate Cookie Crunch

2 cups coarsely chopped crushed chocolate mint sandwich cookies – such as 20-25 Pepperidge Farm chocolate mint cookies.  DO NOT USE A CUISINART FOR THIS STEP.  Place half the cookies in a bag and pound them to break into pieces or use a rolling    pin.  It is ok to have some cookie pieces that are visible.  Repeat with second batch of cookies

4 ounces of chocolate chips semi sweet or chop 4 ozs of semi sweet chocolate

1 tablespoon of corn or canola oil

2 quarts of ice cream (vanilla, mint chocolate chip, peppermint etc) softened until spreadable.



  1. Position rack in middle of the oven.  Preheat to 325.  Butter 9 inch springform pan with sides at least 2 3/4th high.
  2. Remove ice cream to begin softening
  3. To make crust:  In large bowl, stir the wafer crumbs processed in Cuisinart and melted butter to moisten crumbs evenly.  Scrape mixture into pan.  Use back of hand or spoon press crust evenly over bottom and form a 1 inch side.  Make sure not to make the crust too thick on the bottom where the bottom meets the side.  Bake for 6 minutes.  Let cool before adding ice cream which should not be a problem timing wise.
  4. To make the mint (or some other distinct flavor) chocolate cookie crunch: Line a baking sheet with parchment paper (but wax paper will do).  Put the cookie crumbs in in a large bowl and set aside.  Put the chocolate and oil in a heatproof bowl or top of double boiler and place it over but not touching , barely simmering water in a sauce pan (or the bottom of a double boiler).  Stir until chocolate is melted and smooth.  This should take just a few minutes.  Pour the chocolate over the cookie crumb bowl.  Stir until crumbs are evenly coated.  The mixture will be shiny and pieces will form of various size 1/4 inch to 1/2 inch.  Spread the crumb mixture on the parchment lined baking sheet.  As it cools it will become duller and crisp up.    You should have about 3 cups depending on how many cookies you use.  Let this rest on the cookie tray for at least 5 minutes and preferably 10.
  5. Spread 1/2 of the softened ice-cream over the cooled crust.  With an ice cream spade or some other way smooth the top of the ice cream.
  6. Sprinkle half the cookie crunch over layer one of ice cream.
  7. Sprinkle the rest of the crunch.
  8. Wrap the cake tight with clear plastic wrap tightly and then heavy aluminum foil.
  9. Freeze overnight or up to a week.
  10. To serve the cake, unwrap it.  Let it soften for a few minutes and then use a thin sharp knife to loosen the cake from the sides of the pan.  Remove the sides, and use a large sharp knife to cut the cake into slices.
  11. Enjoy.

* Brand of Wafers for Crust – Need 1 Box



Wafer Crumbs







Unbaked Crust




Baked Crust Layer 1



Cookies Ready to Be Crushed



Cookies Crushed by Rolling Pin (Before Putting in Bowl to Mix with Chocolate)


Cookies Mixed with Melted Chocolate in Bowl


Cookies Mixed in Chocolate Drizzle Back on Sheet Pan Starting to Cool



Layer 2 Ice Cream


Layer 3 Add Cookie Crunch (neatness not needed on this layer)


Layer 4 Ice Cream (second half)


Layer Five Final Batch of Cookie Crunch – Notice Cake Close to Top of Pan – Neater Looking Layer

(given top of cake)


Side View Before Wrapping


Wrapped Cake Headed for Freezer


Cake Outside Springform Pan


Piece of Cake!