Lemon Cloud Pie
1 graham cracker pie crust
Filling:
1 C sugar
3 T cornstarch
1 C water
1/3 C lemon juice
2 egg yolks, slightly beaten
1 4 oz. cream cheese, cubes and softened
1 t lemon peel
1 C Cool Whip
Topping:
1 C Cool Whip
In medium sauce pan, combine sugar and cornstarch; mix well. Stir in
water, lemon juice, and egg yolks. Cook over medium heat until mixture
boils and thickens, stirring constantly. Boil for 1 min. Add cream
cheese and lemon peel, stirring until cream cheese is melted and mixture is
smooth. Cool to room temperature. Fold 1 C Col whip into mixture and
put in graham cracker pie crust. Refrigerate for at least 4
hours. Before serving spoon or pipe Cool Whip around edge of
topping. (May freeze before adding Cool whip to top, but thaw before
serving.)
1 graham cracker pie crust
Filling:
1 C sugar
3 T cornstarch
1 C water
1/3 C lemon juice
2 egg yolks, slightly beaten
1 4 oz. cream cheese, cubes and softened
1 t lemon peel
1 C Cool Whip
Topping:
1 C Cool Whip
In medium sauce pan, combine sugar and cornstarch; mix well. Stir in
water, lemon juice, and egg yolks. Cook over medium heat until mixture
boils and thickens, stirring constantly. Boil for 1 min. Add cream
cheese and lemon peel, stirring until cream cheese is melted and mixture is
smooth. Cool to room temperature. Fold 1 C Col whip into mixture and
put in graham cracker pie crust. Refrigerate for at least 4
hours. Before serving spoon or pipe Cool Whip around edge of
topping. (May freeze before adding Cool whip to top, but thaw before
serving.)
