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Cook'n with Betty Crocker 
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Lemon Cloud Pie |
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Serves: 8 Print this RecipeShirley Ordiway - Jamesville, New York Bake-Off® Contest 11, 1959 Prize Winner This contestant was persistent enough to send her lemon pie recipe as an entry for two years in a row. She must have known it was a winner! 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 cup sugar 3 tablespoons cornstarch 1 cup water 1/3 cup lemon juice 2 eggs yolks, slightly beaten 1/2 (8-ounce) package (4 oz.) cream cheese, cubed, softened 1 to 2 teaspoons grated lemon peel 1/2 cup whipping cream TOPPING 1/2 cup whipping cream, whipped Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature. 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; refrigerate for 6 to 8 hours or overnight. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator. Nutrition Per Serving: Calories 400; Protein 3g; Carbohydrate 42g; Fat 25g; Sodium 190mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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