Recipe - Lemon Cloud Pie

FOR THE PASTRY
1 cup Flour
One half teaspoon Salt
1/3 cup Shortening
1 Egg; slightly beaten
1 teaspoon Lemon Rind; grated
1 teaspoon Lemon Juice

FOR THE FILLING
Three fourths cup Sugar
One fourth cup Cornstarch
1 cup Water
1 teaspoon Lemon Rind
1/3 cup Lemon Juice
2 Egg Yolks; slightly beaten
1 teaspoon Yellow Food Coloring
One half cup Cream Cheese
2 Egg Whites; beaten
One fourth cup 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 9inch 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 One fourth 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 BakeryShoppe Digest by "Bill Spalding" billspa@icanect.net on
Apr 13, 1998