Lemon Cake Pie

Name: Lemon Cake Pie
Ingredients: 1 9 inch unbaked pie crust; 1-1/2 cups (350 ml) sugar; 2 tbsp (30 ml) butter or margarine, melted and cooled; 1/3 cup (80 ml) all-purpose flour; 1/4 tsp (1 ml) salt; 1/2 tsp (2 ml) grated lemon peel; 5 tbsp (70 ml) lemon juice; 3 large eggs, separated; 1-1/4 cups (300 ml) milk

9 ingredients

13 steps

Ingredients

1 9 inch unbaked pie crust
1-1/2 cups (350 ml) sugar
2 tbsp (30 ml) butter or margarine, melted and cooled
1/3 cup (80 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) grated lemon peel
5 tbsp (70 ml) lemon juice
3 large eggs, separated
1-1/4 cups (300 ml) milk

Directions

1

On a lightly floured board, roll pastry into an 11 1/2 inch round.
2

Fit into a 9 inch pie pan; trim and flute edge.
3

In a large bowl, stir together the sugar and butter.
4

Blend in flour, salt, lemon peel, and lemon juice.
5

In a small bowl, beat egg yolks to blend; stir in milk.
6

Stir egg mixture into lemon mixture in a medium sized bowl.
7

Beat egg whites with an electric mixer until they hold still, moist peaks.
8

Gently fold egg whites into lemon mixture.
9

Pour filling into pastry shell.
10

Bake on lowest rack of a 375 degree (200 C.) oven until filling is richly browned on top and center feels set when lightly pressed, 45 to 55 minutes.
11

Let cool on a rack.
12

Serve at room temperature.
13

If made ahead, refrigerate for up to 6 hours.