Light and fluffy like a cloud, lemon cream cheese pie filling in a pastry crust.

Lemon Cloud Pie

1 (9-inch) baked pie shell

1 cup granulated sugar

3 tablespoons corn starch

1 cup water

1/3 cup fresh lemon juice

1 (3-ounce) package cream cheese

2 fresh eggs*, separated

1/4 cup granulated sugar

1. Combine 3/4 cup sugar, cornstarch, water, lemon juice and egg yolks in a saucepan, mixing well. Bring to a boil over medium heat, stirring constantly; cook, stirring, for 1 minute after mixture boils. Remove saucepan from heat.
2. Add cream cheese to lemon mixture, combining well.
3. With an electric mixer, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold meringue mixture into lemon mixture.
4. Spoon filling into baked shell and refrigerate for several hours before serving.

Makes 8 servings.

*Note: Please exercise caution when using raw eggs that are uncooked in prepared food (see Food Safety). We suggest using pasteurized egg products for this recipe.