A single Pillsbury Pie Crust
1 cup of sugar
3 tablespoons of cornstarch
1 cup of water
1/3 cup of lemon juice
2 eggs yolks, slightly beaten
4 ounces of cream cheese, cubed and softened
1 teaspoon of grated lemon peel
Cool Whip for topping
1 cup of sugar
3 tablespoons of cornstarch
1 cup of water
1/3 cup of lemon juice
2 eggs yolks, slightly beaten
4 ounces of cream cheese, cubed and softened
1 teaspoon of grated lemon peel
Cool Whip for topping
Arrange a crust in a 9-inch glass pie plate. Bake it at 450 degrees for 9
to 11 minutes, and then set it aside to cool completely.
Combine sugar and cornstarch in a medium saucepan. Stir in the water ,
lemon juice and egg yolks. Bring to a boil and cook, stirring constantly,
until it thickens. Add the cream cheese and lemon peel and cook it until
the cream melts completely and mixture is smooth. Cool to room
temperature.
Fold a half-cup of Cool Whip into the lemon mixture. Spoon the
mixture into the baked pie shell. Cover the surface with Saran Wrap
and refrigerate for 6 hours or overnight. Spread Cool Whip over the
surface before serving. Serves eight.
to 11 minutes, and then set it aside to cool completely.
Combine sugar and cornstarch in a medium saucepan. Stir in the water ,
lemon juice and egg yolks. Bring to a boil and cook, stirring constantly,
until it thickens. Add the cream cheese and lemon peel and cook it until
the cream melts completely and mixture is smooth. Cool to room
temperature.
Fold a half-cup of Cool Whip into the lemon mixture. Spoon the
mixture into the baked pie shell. Cover the surface with Saran Wrap
and refrigerate for 6 hours or overnight. Spread Cool Whip over the
surface before serving. Serves eight.
| If you prefer home made PIE CRUST |
| A touch of lemon that's not too rich. |
| Remember ... If someone says, "You're spoiling me with all this great food," just smile and say thank you. |
| The Bakery Chef presents ... Lemon Cloud Pie at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
