LEMON CLOUD PIE 
Here is a way to cook lemon meringue pie in microwave oven. Since meringue on top of a pie does not cook well in the oven, fold it into the filling to make a light, creamy texture.
Ingredients
Baked pastry shell
: 9-inch
Sugar
: 3/4 cup
Cornstarch
: 3 tbsp
Water
: 1 cup
Grated lemon peel
: 1 tsp
Lemon juice
: 1/4 to 1/3 cup
Eggs, separated
: 2
(3oz.) cream cheese
: 1 pack
Sugar
: 1/4 cup
Method
- In mixing bowl, combine 3/4 cup sugar with cornstarch. Stir in water, lemon peel and juice.
- Separate eggs, placing whites in small mixer bowl and yolks in measuring cup or small bowl. Beat egg yolks slightly and add to lemon mixture, stirring to combine.
- Microwave for 4 to 5 minutes or until mixture starts to bubble, stirring occasionally during last half of cooking time.
- Add cream cheese and allow to soften; mix well. Cook mixture until it begins to thicken. Beat egg whites until foamy.
- Gradually beat in 1/4 cup sugar, beating until mixture forms stiff peaks. Fold into lemon mixture. Pour into pastry shell.
- Refrigerate at least 2 hours or until served.