Shelly's Recipe

LEMON CLOUD PIE

Category: Pies - Miscellaneous

1 (15 oz) 9-inch pie crust

Filling
1 cup sugar
3 tbsp cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
4 oz cream cheese, cubed, softened
1 tsp grated lemon peel
1/2 cup whipping cream

Topping
1/2 cup whipping cream, whipped for topping

Heat oven to 450. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Refrigerate remaining crust for a later use. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool completely.

In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.

In large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate for 6 to 8 hours or overnight.

Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.