LEMON CLOUD PIE
Steps:
- Bake pie crust at 450 for 9 to 11 minutes, until light golden brown. Cool completely In medium saucepan, 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 1 minutes. Add cream cheese and lemon peel. Stir until mixture is smooth, cool to room temp. In large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture. Spoon into pie crust and cover with plastic wrap. Refidgerate for at least 6 hours. Top with whipped cream.
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