Lemon Cake Pie

Recipe by Engrossed
READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    9-inch deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
  • 1 12
    cups sugar
  • 2
    tablespoons butter, melted
  • 14
    teaspoon salt
  • 12
    teaspoon grated lemon peel, I usually add more
  • 5
    tablespoons fresh lemon juice, please use fresh
  • 3
    eggs, separated
  • 1 14
    cups milk, I use 2%
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DIRECTIONS

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