Recipe by P. Tindall
"A light, refreshing, and easy to make pie. It's one of my summer favorites."
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1 (9 inch)
pie crust, baked
1 (3 ounce) package
This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. I made this mistake and had to make more filling!
I did not like this at all. I could definitely taste all the cornstarch, and the lemon and cream cheese flavors were way too subtle. I was making this for my inlaws, but ended up throwing the whole thing out.
Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart.
I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem.
This is dessert is great tasting and "easy as pie".
I've made a slight variation on this for years: substitute lime juice instead of lemon juice, increase juice to 1/3 cup (because I like it tart), increase cream cheese to 4 oz, increase cornstarch to 1/4 cup.
This was absolutely AMAZING. Instead of a regular baked crust or graham cracker crust, I made a gingersnap crust and topped it off with fresh whipped cream. I will make this again soon :)
Yup, this is really yummy. A little sweet. I'm eating it after about two hours in the fridge and it's a little soft. But it's also possible that I didn't whip my egg whites enough. I added sliced nectarines to the bottom of the crust before pouring the filling over top. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cloud Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 246
** Calories from Fat: 91
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