Title: Lemon Cloud Pie
Categories: Bake-shoppe, Pies & past
Yield: 1 Servings

-------------------------------FOR THE PASTRY-------------------------------
1 c Flour
1/2 ts Salt
1/3 c Shortening
1 Egg; slightly beaten
1 ts Lemon Rind; grated
1 ts Lemon Juice

------------------------------FOR THE FILLING------------------------------
3/4 c Sugar
1/4 c Cornstarch
1 c Water
1 ts Lemon Rind
1/3 c Lemon Juice
2 Egg Yolks; slightly beaten
1 ts Yellow Food Coloring
1/2 c Cream Cheese
2 Egg Whites; beaten
1/4 c Sugar

FOR THE PASTRY:

Sift together dry ingredients. Cut in shortening. Blend in 1 slightly
beaten egg, 1 ts. grated lemon rind and 1 ts. lemon juice. Prepare crust
for a 8 or 9-inch pie pan. Save left over dough. Bake crust and left over
dough (which has been put in separate pan) at 400 degrees for 12 to 15
minutes. Save extra dough that has been baked.

FOR THE FILLING

Cook first 7 ingredients, stirring constantly. Add cream cheese, blend well
then cool. Beat 2 egg whites until soft mound form. Gradually add 1/4 cup
sugar and beat until stiff peaks form. Fold into lemon filling. Pour into
baked shell and sprinkle crumbled, left over crust on top of pie. Chill for
2 hours.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Eveleyn Sabataka

Posted to Bakery-Shoppe Digest by "Bill Spalding" on
Apr 13, 1998