Lemon Cloud Pie
This luscious pie has a lemony cream cheese filling that is so light and fluffy it could almost float away like a cloud.
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
- 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.
- Add cream cheese to lemon mixture, combining well.
- With an electric mixer, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold meringue mixture into lemon mixture.
- Spoon filling into baked shell and refrigerate for several hours before serving.
Makes 6 to 8 servings.
*We suggest using pasteurized egg products for this recipe.