Lemon Cloud Pie

By á-27053

Ingredients

• Filling:
• 1 Refrigerated pie crust softened as directed on package
• 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

Preparation

Step 1

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