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Lemon Cloud Pie
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This pie is a 1959 winner in the Pillsbury Bake-Off Contest.
one pie crust baked and cooled:
1 cup sugar
3 tbl. cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
4 oz. cream cheese, softened and cubed
2 tsp. grated lemon peel
1/2 cup whipping cream
In a medium saucepan; combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil for 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.
In a large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into the lemon mixture.
Spoon filling evenly into cooled pie shell. Cover surface with plastic wrap. Refrigerate for 6-8 hours. Garnish with whipping cream.
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