Lemon Cloud Pie

By Hklbrries

Ingredients

• Filling:
• 1 refrigerated pie crust (from 15 ounce package, 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 ounces cream cheese, cubed and softened
• 1 tsp grated lemon peel
• 1/2 cup whipping cream
• Topping:
• 1/2 cup whipping cream, whipped

Details

Servings 8

Preparation

Step 1

Heat oven to 450 F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bate at 450 F for 9 to 11 minutes or until light golden brown. Cool completely.

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.

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 at least 6 hours or overnight. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.