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.
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.