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.