Lemon Cake Pie

Submitted by Engrossed

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 1 9-inch deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
• 354.88 ml sugar
• 29.58 ml butter, melted
• 78.78 ml all-purpose flour
• 1.23 ml salt
• 2.46 ml grated lemon peel, I usually add more
• 73.94 ml fresh lemon juice, please use fresh
• 3 eggs, separated
• 295.73 ml milk, I use 2%

directions

1. Put rack on lowest position in oven.
2. Preheat oven to 375.
3. In a medium bowl, stir together melted butter and sugar.
4. Stir in flour, salt, lemon peel and lemon juice.
5. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
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. Pour filling into pie crust.
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. 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. Let cool before serving. But it's good warm too!

Reviews

[Sweet Baboo]

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.

 

[myoungp]

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.)

 

[lalouche]

This is amazing. It really doesn't even need the pie crust - my kids ate the ramekins of extra filling without even realizing there was an actual pie cooling off!

 

[stormylee]

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!

 

[Trishinomaha]

I just took this out of the oven ten minutes ago. It's the second one I've made in the past month. My husband who isn't a huge lemon lover loves this cake pie. It is a snap to make and holds well for three or four days. I use less sugar (about 1/4 c. less) and more lemon zest and lemon juice. It browns very quickly so keep an eye on it past the 30 minute mark. Like others here I covered it with foil the last 10 minutes to keep it from getting too brown. I think next time I'll lower the heat a bit.