"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

LEMON CLOUD PIE Recipe

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This recipe for LEMON CLOUD PIE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9" baked pastry shell
3/4 c. sugar
3 Tbsp. cornstarch
1 c. water
1 tsp. lemon peel (grated)
1/3 c. lemon juice
2 eggs (separated)
1 pkg. (3 oz.) cream cheese
1/4 c. sugar

Directions:
Directions:
Prepare and cook pastry shell as directed and cool. In mixing bowl, combine 3/4 cup sugar with cornstarch. Stir in water, lemon peel, and lemon juice. Separate eggs, placing whites in a small mixer bowl and yolks in a measuring cup. Beat egg yolks slightly and add to lemon mixture, stirring to combine. Cook uncovered in microwave 4 minutes or until mixture starts to bubble, stirring occasionally during last half of cooking time. Add cream cheese and stir to soften, then mix well. Cool mixture until it begins to thicken. Beat egg whites until foamy, gradually beat in 1/4 cup sugar, beating until mixture forms stiff peaks. Fold into lemon mixture. Pour into pastry shell. Refrigerate at least 2 hours. I double this recipe for a deep dish pie plate.

 

 

 

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