Lemon Cloud Pie I

Lemon Cloud Pie I

16

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

2 h servings 246 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

16
  1. 21 Ratings

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Most helpful positive review

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 prope...

Most helpful critical review

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 ...

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 prope...

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 tar...

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 probl...

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 cornstar...

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

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 slice...

I made this for Easter tomorrow...it is great! My husband's favorite pie is lemon meringue and I hate it...this is a perfect compromise for us. Thanks for sharing!