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Title: Lemon Cloud Pie
Categories: Dessert Pie Holiday
Yield: 8 Servings
| 1 | pk | Pillsbury Refrig Pie Crusts 15 oz size |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 | c | Water |
| 1/3 | c | Lemon juice |
| 2 | Egg yolks, slightly beaten | |
| 4 | oz | Cream cheese, cubed, softnd |
| 1 | ts | Grated lemon peel |
| 1/2 | c | Whipping cream |
| Topping: | ||
| 1/2 | c | Whipping cream, whipped |
Heat oven to 450^. Prepare pie crust according to package directions for UNFILLED one-crust pie using 9" pie pan. (Refrigerate remaining crust for later use.) Bake at 450^ for 9-11 minutes or until light golden brown. Cool completely.
In medium saucepan combine sugar and cornstarch; mix well. Stir in water, lemon juice, and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature. In large bowl beat 1/2 c whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate for 6-8 hours or overnight. Remove plastic wrap. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.
Source: Easter Pamphlet (Pillsbury/Green Giant) MM format: April Bowman-Fox 1/97
From: April Bowman-Fox Date: 27 Feb 97 Home Cooking Ä
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