Lemon Cloud Pie

  • 1 pie crust
 
Filling
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1/3 cup lemon juice
  • 2 egg yolks, slightly beaten
  • 4 ounces cream cheese, cubed, softened
  • 1 teaspoon grated lemon peel
  • 1/2 cup whipping cream
 
Topping
  • 1/2 cup whipping cream, whipped
Heat oven to 450°. Prepare pie crust for one-crust pie shell using a 9-inch pie pan. Bake and cool completely.

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

In a large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling evenly into baked pie shell, Cover surface with plastic wrap and chill for at least 6 hours (or over night). Spoon whipped cream over filling and garnish as desired. Makes 8 servings. Store in refrigerator. 

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