|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
- 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
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.
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.