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My review
Lemon Cloud Pie I
P. Tindall
"A light, refreshing, and easy to make pie. It's one of my summer favorites."
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Ingredients
2 h servings 246 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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Directions
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Prep
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- 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.
- Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
- In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
- Spoon filling into shell and chill.
Nutrition Facts
Per Serving: 246 calories; 10.1 g fat; 36.6 g carbohydrates; 3.1 g protein; 58 mg cholesterol; 151 mg sodium. Full nutrition
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
5/18/2004
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 prope...
Most helpful critical review
4/30/2005
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 ...
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5/18/2004
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 prope...
3/28/2008
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 tar...
9/10/2004
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 probl...
7/2/2011
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 cornstar...
2/10/2003
Wow! This was really easy to make and tasted wonderful. I'll be making this one again and again.
3/6/2012
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 :)
6/23/2008
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 slice...