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".
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!
Wow! This was really easy to make and tasted wonderful. I'll be making this one again and again.
* 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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