Lemon Cloud Pie

Lemon Cloud Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Refrigerated pie crust softened as directed on package

  • Filling:

  • 1

    cup sugar

  • 3

    tbsp. cornstarch

  • 1

    cup water

  • cup lemon juice

  • 2

    egg yolks, slightly beaten

  • 4

    oz. cream cheese, cubed, softened

  • 1

    tsp. grated lemon peel

  • ½

    cup whipping cream

  • Topping:

  • ½

    cup whipping cream, whipped


1. Heat oven to 450 degrees. Prepare pie crust as directed on package for one crust baked shell using 9 inch glass pie pan. Bake at 450 degrees for 9 to 11 minutes or until light golden brown. cool completely. 2. Meanwhile, in medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice, and egg yolks. Cook over medium heat until mixture boils and thickens, 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. 3. In large bowl, beat 1/2 cup whipping cream until soft peaks from; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate for at least 6 hours or over night. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator


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