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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

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

    30 mins

    2 hrs


  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.
Kitchen-Friendly View

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.

Feb 11, 2003

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

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 :)


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 58 mg
  • 19%
  • 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.

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Grandma’s Lemon Meringue Pie

See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!

Chef John's Peach Pie

See how to make the perfect summer pie with a gorgeous lattice top.

Peach Pie the Old Fashioned Two Crust Way

Watch how to make this simple peach pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States