Tuesday, March 22, 2011

Lemon Cloud Pie

The current CookBook Challenge theme is American. I decided to do a recipe from Pillsbury's Best of the Bake-Off Cookbook (published in 1996), because the Pillsbury Bake-Off Contest is such a classic American event. This recipe for lemon cloud pie was a prize winner in the 11th Bake-Off in 1959 and was submitted by Shirley Ordiway of Jamesville, New York. 

Before we get to the recipe, I need to complain about this:
 This happens every time I make a one-crust pie with refrigerated dough. Do I just need a pie pan with shorter sides, or am I doing something wrong? I follow the directions so carefully. And if I make a filled pie, it turns out perfect. Oh well, it's rustic, right?


1 refrigerated pie crust (from 15-oz. package)

1 cup sugar
3 tbsp cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
1/2 (8-oz.) package (4-oz.) cream cheese, cubed, softened
1 to 2 teaspoons grated lemon peel
1/2 cup whipping cream

1/2 cup whipping cream, whipped (with powdered sugar to taste)

Heat oven to 450F. Prepare pie crust according to package directions for one-crust baked shell using a 9-inch pie pan. Bake at 450F for 9 to 11 minutes or 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 thickens and boils, stirring constantly. Boil 1 minute.
Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.
In large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate 6 to 8 hours or overnight. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.
 So fancy.

When I was making the filling for this, I thought it was going to turn out as a slightly creamier lemon meringue pie without the meringue. It actually turned out creamier and fluffier than I thought it would. It was delicious, and I will definitely be making it again.


  1. Hi! I'm a new follower....I basically found you because you're from Oregon hahaha. I blog mostly about fashion and such:) but I LOOOOVE food unfortunately my mom passed away a while ago - I never learned to cook like her - so I'm hoping I learn a couple tricks from you:)

  2. Hi Rosy! I'm excited to finally have a follower that I don't know personally, haha. I took a quick look at your blog and it looks quite interesting, so I'll be following you as well. :)

  3. I love the name of the recipe! Gotta love some lemony tang!

  4. This looks so lovely. I love how creamy and fluffy it looks. I would gladly have a bite of it, at the expense of having an allergic reaction.

  5. Just the name alone makes me want to dive right in. This looks and sounds delicious!

  6. I lived in California for a while, and I have a whole collection of those same Pillsbury Cookbooks at the back of my cupboard! The problem is that I now live in Australia and can't get a lot of the ingredients specified.

    Must revisit them someday!

  7. I love all things lemony. This looks yummy!