Recipe: Lemon Cloud Pie

This pie is as delicious as it's name.  Lemony, cold and refreshing and not too sweet.  The whipped cream is folded right into the lemon custard which gives it a nice airy texture.  This pie is divine.

LEMON CLOUD PIE
from Moms Who Think

1 9-inch pie crust, baked
1 cup sugar
3 Tablespoons cornstarch
1 cup water
⅓ cup lemon juice
2 egg yolks, slightly beaten
4 ounces cream cheese, softened, cubed
1 teaspoon lemon zest

Topping:
½ cup whipping cream, whipped

Combine sugar and cornstarch in a saucepan. Stir in water, lemon juice, and egg yolks. Mix well. Stir constantly while cooking over medium heat until mixture thickens.  Add cream cheese and lemon zest to mixture, and stir until cream cheese is melted and mixture is smooth.

In a large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture.

Spoon filling evenly into cooled pie shell and chill at least 7 hours or overnight. Serve with additional whipped topping over filling.

Printable Copy

Enjoy!



from the book "The Children's Hour - Best Loved Poems"
1953 Spenser Press