No Bake Lemon Cloud Pie

This is really easy to make and really good on a hot day.
If your child wants to help prepare something, this would be perfect.

No Bake Lemon Cloud Pie

1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don’t use evaporated milk)
1 (8 oz) package Cool Whip, thawed (light ok)
1 9-inch prepared graham cracker pie crust

In a mixing bowl add the lemon zest and lemon juice, stir to mix well.

Using a whisk, beat in the sweetened condensed milk until
the mixture is smooth and uniform.

Using a rubber spatula, carefully fold in the cool whip until mixture
is uniform and well mixed. Careful not to deflate the Cool Whip while

Spoon mixture into prepared graham cracker pie crust and place in the
refrigerator to chill and set. At least 2 hours.

Serve chilled.

Makes 6 to 8 servings.

Yesterday, I had a piece of Cheesecake Factory’s new cheesecake flavor, “Lemon Meringue Cheesecake”. I could not believe it tastes EXACTLY LIKE the above “No Bake Lemon Cloud Pie”. Give both a try and see if you don’t agree. The recipe above nails the flavor of the Cheesecake Factory’s “Lemon Meringue Cheesecake”.

What’s the advantage of using Cool Whip instead of whipped cream?

This is a Pillsbury recipe. They make Cool Whip. Cool Whip won’t weep and has no cholesterol and less calories.

Here’s a version by Eagle Sweetened Condensed Milk that uses whipped cream:

Lemon Cloud Pie

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Yellow food coloring
1 cup (1/2 pt.) heavy cream, whipped
1 (6 oz.) prepared graham cracker or baked pie crust

STIR together sweetened condensed milk, lemon juice and food coloring, if desired, in medium bowl. Fold in whipped cream. Pour into prepared crust.
CHILL 3 hours or until set. Garnish as desired.