Lemon Cloud Pie I

Name: Lemon Cloud Pie I
Prep time: 30 min
Total time: 1 h 60 min
Yield: 1 - 9 inch pie
Ingredients: 1 (9 inch) pie crust, baked; ¾ cup white sugar; 3 tablespoons cornstarch; 1 cup water; 1 teaspoon lemon zest; ¼ cup lemon juice; 1 (3 ounce) package cream cheese; 2 eggs; ¼ cup white sugar

Rating: 4.51 stars

39 Ratings
31 Reviews
7 Photos

A light, refreshing, and easy to make pie. It's one of my summer favorites.

By P. Tindall

Gallery

Recipe Summary

prep:

30 mins

additional:

1 hr 30 mins

total:

2 hrs

Servings:

Yield:

1 - 9 inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (9 inch) pie crust, baked
¾ cup white sugar
3 tablespoons cornstarch
1 cup water
1 teaspoon lemon zest
¼ cup lemon juice
1 (3 ounce) package cream cheese
2 eggs
¼ cup white sugar

Directions

Step 1

Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.

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Step 2

Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
Step 3

In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
Step 4

Spoon filling into shell and chill.

Nutrition Facts

Per Serving:

246 calories; protein 3.1g 6% DV; carbohydrates 36.6g 12% DV; fat 10.1g 16% DV; cholesterol 58.2mg 19% DV; sodium 152.1mg 6% DV. Full Nutrition

Reviews (31)

Most helpful positive review

Beth Ann

05/18/2004

This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. I made this mistake and had to make more filling! Read More

Helpful

(37)

Most helpful critical review

EARTHFLOWER

04/30/2005

I did not like this at all. I could definitely taste all the cornstarch and the lemon and cream cheese flavors were way too subtle. I was making this for my inlaws but ended up throwing the whole thing out. Read More

Helpful

(2)

39 Ratings

5 star values: 26
4 star values: 10
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Beth Ann

05/18/2004

Helpful

(37)

Jocelyn Villalon

09/10/2004

I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem. Read More

Helpful

(24)

Barbara

03/28/2008

Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart. Read More

Helpful

(21)

schmerna

07/23/2003

This is dessert is great tasting and "easy as pie". Read More

Helpful

(7)

ajennerjahn

07/02/2011

I've made a slight variation on this for years: substitute lime juice instead of lemon juice, increase juice to 1/3 cup (because I like it tart), increase cream cheese to 4 oz, increase cornstarch to 1/4 cup. Read More

Helpful

(5)

knatlees

03/06/2012

This was absolutely AMAZING. Instead of a regular baked crust or graham cracker crust, I made a gingersnap crust and topped it off with fresh whipped cream. I will make this again soon :) Read More

Helpful

(5)

Martha Cochell

06/23/2008

Yup, this is really yummy. A little sweet. I'm eating it after about two hours in the fridge and it's a little soft. But it's also possible that I didn't whip my egg whites enough. I added sliced nectarines to the bottom of the crust before pouring the filling over top. Yum! Read More

Helpful

(5)

Kristina

02/11/2003

Wow! This was really easy to make and tasted wonderful. I'll be making this one again and again. Read More

Helpful

(5)

robcangel

02/27/2012

Quick, easy and delicious! Followed recipe exactly. Read More

Helpful

(3)

EARTHFLOWER

04/30/2005

Helpful

(2)

More Reviews

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Nutritional Information

Lemon Cloud Pie I

Servings Per Recipe: 8
Calories: 246.1

% Daily Value *

protein: 6 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 16 %

saturated fat: 22 %

cholesterol: 19 %

vitamin a iu: 4 %

niacin equivalents: 8 %

vitamin b6: 2 %

vitamin c: 6 %

folate: 4 %

calcium: 2 %

iron: 4 %

magnesium: 2 %

potassium: 2 %

sodium: 6 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Lemon Cloud Pie I

1 of 31

All Reviews

Beth Ann

05/18/2004

Helpful

(37)

Jocelyn Villalon

09/10/2004

I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem.

Helpful

(24)

Barbara

03/28/2008

Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart.

Helpful

(21)

schmerna

07/23/2003

This is dessert is great tasting and "easy as pie".

Helpful

(7)

ajennerjahn

07/02/2011

Helpful

(5)

knatlees

03/06/2012

This was absolutely AMAZING. Instead of a regular baked crust or graham cracker crust, I made a gingersnap crust and topped it off with fresh whipped cream. I will make this again soon :)

Helpful

(5)

Martha Cochell