| I made this at Christmas time. I thought it was good but it does have a tarty twang to it:
Lemon Cloud Pie
1 Pillsbury Refrigerated Pie Crust
1 cup sugar
3 T. cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
4 oz. cream cheese, cubed, softened
1 t. grated lemon peel
1/2 cup whipping cream
Topping: 1/2 cup whipping cream, whipped
Heat oven to 450*. Prepare pie crust as directed. Bake for 9-11 min. until golden brown. Cool completely.
In medium saucepan, combine sugar & cornstarch; mix well. Stir in water, lemon juce and egg yolks. Cook over medium heat until mixture boils and thickens. stirring constantly. Boil 1 min. Add cream cheese and lemon peel,stirring until cream cheese is melted and mixture is smooth. Cool to room temp.
In large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. cover surface with plastic wrap; referigerate for at least 6 hrs or overnight. Spoon whipped cream over filling. Garnish as desired. Store in fridge. 8 servings.
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