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Lemon Cloud Pie

Source of Recipe


Helen Lamison






List of Ingredients



• 3/4 cup sugar
  
• 3 Tbsp cornstarch
  
• 1 cup water
  
• 1 tsp grated lemon peel
  
• 1/4 cup lemon juice (see note)
  
• 2 egg yolks, slightly beaten
  
• 1 (3-ounce) pkg. cream cheese, softened
  
• 2 egg whites (see note)
  
• 1/4 cup sugar
  
• 1 (9-inch) baked pie shell
  






Instructions



1. In a saucepan, combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks. Beat with an electric mixer until well blended. Cook over medium heat, stirring constantly, until thick. Remove from heat; add cream cheese. Stir until well blended. Cool while preparing meringue.
   
   
2. In a small mixer bowl, beat the egg whites at high speed until foamy; add 1/4 cup of sugar gradually, continuing to beat until the meringue stands in stiff, glossy peaks.
   
   
3. Fold meringue into lemon mixture and spoon into the pie shell. Chill for at least 2 hours before serving.
   
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   COOK'S NOTES
   
   * 1 large lemon equals 3 to 4 tablespoons juice and 2 to 3 teaspoons grated peel.
   
   * Because the pie is unbaked, we used All Whites Liquid Egg Whites -- or you can use the powder form, called Just Whites. Both pasteurized egg products can be found at any grocery store.