Lemon Cloud Pie I Recipe - Allrecipes.com
Lemon Cloud Pie I Recipe
  • READY IN 2 hr

Lemon Cloud Pie I

Recipe by  

"A light, refreshing, and easy to make pie. It's one of my summer favorites."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • READY IN

    2 hrs

Directions

  1. Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
  2. Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
  3. In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
  4. Spoon filling into shell and chill.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2004

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!

 
Most Helpful Critical Review
Apr 30, 2005

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.

 
Mar 28, 2008

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.

 
Sep 10, 2004

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.

 
Jul 23, 2003

This is dessert is great tasting and "easy as pie".

 
Jul 02, 2011

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.

 
Mar 06, 2012

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 :)

 
Jun 23, 2008

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!

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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