Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Cake Pie Recipe
    Lost? Site Map

    Lemon Cake Pie

    Lemon Cake Pie. Photo by loof

    1/13 Photos of Lemon Cake Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Engrossed's Note:

    From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    • 1 9-inch deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
    • 1 1/2 cups sugar
    • 2 tablespoons butter, melted
    • 1/3 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon grated lemon peel, I usually add more
    • 5 tablespoons fresh lemon juice, please use fresh
    • 3 eggs, separated
    • 1 1/4 cups milk, I use 2%

    Directions:

    1. 1
      Put rack on lowest position in oven.
    2. 2
      Preheat oven to 375.
    3. 3
      In a medium bowl, stir together melted butter and sugar.
    4. 4
      Stir in flour, salt, lemon peel and lemon juice.
    5. 5
      In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
    6. 6
      In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
    7. 7
      Pour filling into pie crust.
    8. 8
      I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
    9. 9
      Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
    10. 10
      Let cool before serving. But it's good warm too!

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on May 23, 2010

      I will update this review to include stars the next time I make it because I used Splenda (not Splenda blend) instead of sugar. I give my comments in case anyone else considers doing this... I loved the flavour of the filling, but instead of having two distinct layers, mine was more like a light chiffon cake with a lightly browned top after 40 minutes of baking. I would like to also have a curd layer, so I will experiment with a Splenda to sugar ratio to see if it could be acceptable for a diabetic diet and then rate if I achieve success.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2010

      55

      This should be called Lemon Cloud Pie! The filling was so fluffy and had a melt-in-your-mouth texture. I like mine with less sweetness and more tang so I used only 1/2 cup sugar. It's the only thing I changed and the filling still turned out awesome. I especially like to chill in in the fridge before serving. (Baking note: mine done in 35-40 mins at 350F and in the last 10 mins I needed to cover it with foil cuz the color was becoming too brown.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2010

      45

      Lovely! I used 1 ts zest and 5 tbls juice (zest and juice of one lemon) and 1 1/4 C sugar - could up the lemoniness factor even further the next time. :-) For me, the recipe made just the right amount for a 9" deep pie dish! I covered the cake pie with parchment paper the last 20 minutes of baking to keep it from getting too brown, and it was most definitely done at 45 minutes; will check at 40 minutes or lower the heat just a tad the next time. And there will certainly be a next time! A great recipe, thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (64)

    You Might Also Like...

    View All Pie Recipes

    Advertisement

    Nutritional Facts for Lemon Cake Pie

    Serving Size: 1 (132 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 340.6
     
    Calories from Fat 104
    30%
    Total Fat 11.6 g
    17%
    Saturated Fat 5.0 g
    25%
    Cholesterol 82.7 mg
    27%
    Sodium 233.8 mg
    9%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 0.8 g
    3%
    Sugars 38.5 g
    154%
    Protein 5.4 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites