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Lemon Cloud Pie I

Lemon Cloud Pie I

  • Prep

    30 m
  • Ready In

    2 h
P. Tindall

P. Tindall

A light, refreshing, and easy to make pie. It's one of my summer favorites.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
  3. In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
  4. Spoon filling into shell and chill.
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Reviews

Beth Ann
33

Beth Ann

5/18/2004

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. I made this mistake and had to make more filling!

Barbara
19

Barbara

3/28/2008

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.

Jocelyn Villalon
15

Jocelyn Villalon

9/10/2004

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.

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