Lemon Cloud Pie I

14 Reviews

Prep: 30 min
Ready In: 2 hr

“A light, refreshing, and easy to make pie. It's one of my summer favorites.” - by P. Tindall

Ingredients

1 (9 inch) pie crust, baked
3/4 cup white sugar
3 tablespoons cornstarch
1 cup water
1 teaspoon lemon zest
1/4 cup lemon juice
1 (3 ounce) package cream cheese
2 eggs
1/4 cup white sugar

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
Spoon filling into shell and chill.

Nutrition

Amount Per Serving (8 total)

Calories
246 cal
12%

Fat
10.1 g
16%

Carbs
36.6 g
12%

Based on a 2,000 calorie diet

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Reviews (14)

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Beth Ann

May. 18, 2004

"This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. ..." See moreI made this mistake and had to make more filling!"

Barbara

Mar. 28, 2008

"Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart. ..." See more"

Jocelyn Villalon

Sep. 10, 2004

"I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem...." See more"

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