Directions

1. 1

   In a medium saucepan, whisk together the cornstarch, white sugar, lemon zest, and lemon juice until well combined.

2. 2

   Add the water to the saucepan and whisk until smooth and no lumps remain.

3. 3

   Separate the eggs carefully, reserving the egg whites in a clean bowl for later. Add the 2 egg yolks to the saucepan and beat well to incorporate.

4. 4

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and just begins to simmer, about 8–10 minutes. The custard should coat the back of a spoon and reach 160°F internal temperature to safely cook the eggs.

5. 5

   Remove the saucepan from the heat and let the lemon curd cool slightly, about 5 minutes.

6. 6

   While the curd cools, beat the softened cream cheese in a separate bowl until smooth and creamy.

7. 7

   Fold the cooled lemon curd into the cream cheese until fully blended, creating a smooth filling.

8. 8

   In a clean bowl with clean beaters, whip the reserved egg whites until stiff peaks form, about 3–4 minutes.

9. 9

   Gently fold the whipped egg whites into the lemon-cream cheese mixture in two additions, being careful not to deflate the whites. This creates the light, cloud-like texture.

10. 10

    Pour the lemon cloud filling into the pre-baked pie crust, spreading it evenly.

11. 11

    Refrigerate the pie for at least 1 hour, or until set and well chilled before serving.