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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Cloud Pie Recipe

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This recipe for Lemon Cloud Pie is from Kathy Shapella Scaramuzzi's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
1- Pillsbury Pie Crust

FILLING
1 cup Sugar
3 tablespoons Corn Starch
1 cup Water
1/3 cup Lemon Juice
2 Egg Yolks, beaten
4 ounces Cream Cheese, softened
1 teaspoon Lemon Zest, grated
1/2 cup Whipped Cream

TOPPING
1/2 cup Whipped Cream (Whipped)
Directions:
Directions:
Preheat oven 450º.

Bake pie crust in 9" pan for 9-11 minutes, let cool.

In saucepan, combine sugar and corn starch and stir in water, lemon zest, lemon juice, and egg yolks. Cook until thick, about 1-2 minutes, stirring constantly. Add cream cheese and stir until melted. Cool.

In large bowl, beat whipped cream until soft peaks and fold into filling mixture, then spoon into baked pie shell. Refrigerate for 6hrs (with plastic wrap).

Garnish with remaining 1/2 cup whipped cream (whipped).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
7hrs

 

 

 

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