This recipe for Lemon Cake Pie has been in my cookbook for over fifteen years and I have never made it. The thought of a cake/pie just never sounded right to me. I figured there would be a great big layer of cake in a pie shell. I was so wrong! This pie is luscious, I can’t believe I waited all these years to try the recipe. Makes me wonder what other recipes I have been avoiding.
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| A slice of goodness ~ Lemon Cake Pie |
This pie really delivers with a tangy lemon custard layer on the bottom and a sweet tender cake layer on top. I was surprised that the juice of one lemon provided the right amount of flavor and tang. This is like a three-in-one dessert – pie, custard and cake. What’s not to like?
I am definitely making recipe this again and again. Try it and let me know what you think.
Lemon Cake Pie
With this dessert you get the best of desserts with this Lemon Cake Pie. A delicious custard lemon base topped with a tender cake. The fun part of the pie is the custard will form on the bottom and the cake will rise to the top.
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 -8 servings
Ingredients
- 9 " Pie Crust Ingredients
- 1 1/4 cup AP flour
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 cup cold butter - cut into small cubes
- 1/4 cup cold shortening
- 4-5 tbls. ice water
- Filling Ingredients
- 2 tbls. butter melted
- 1 cup sugar
- 2 eggs separated
- 4 tbls. flour
- 1 cup whole milk
- Juice and grated zest from one lemon
Instructions
- Crust instructions:
- I a large bowl, mix the flour, sugar and salt.
- Add the butter and shortening, cut in with two knives or a pastry blender until the mixture looks like small peas.
- With a fork, stir in the ice water one tablespoon at a time until evenly moistened.
- Press the dough into a ball, flatten and wrap in plastic wrap.
- Chill for 15-30 minutes.
- Filling Instructions:
- Cream the butter and sugar, add the egg yolks and flour, mix well.
- Add the milk, lemon juice and lemon zest; mix in to incorporated.
- In another bowl, beat the egg whites until stiff.
- Fold the egg whiles into the creamed mixture until no whites show.
- Pour the filling into the unbaked pie crust.
- Bake at 325 degrees for about 45 minutes.
Step. 1 – Cream the butter, sugar, egg yolks and flour
Step 2 – Adding the milk, lemon juice and lemon zest.
Step 3 – Beating the egg whites to stiff peaks
Step 4 – Folding in the egg whites
Step 5 – Pour into the unbaked pie shell and bake
The final product – a dessert you will want to make over and over. I will be the first to admit when this pie is baked and cooled it is just not too pretty on top; still tastes good but needs to look, well, prettier. So I added three raspberries which gave my pie some color but come on, it still looks a little needy.
My solution to the pretty pie problem, add some more rapberries and a raspberry puree for the top. Plus I love the flavor combination of lemon and raspberry.
Remember – Eat more pie!!!!
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