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Lemon Cloud Pie




Source of Recipe


catgurl


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

Recipe



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.


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.


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.