What is your favorite cake or pie? I know it is like a dessert dilemma. I'm torn because I like them both so that is why this recipe for Lemon Cake Pie has become a favorite recipe. Yes, you can have cake and pie together in one dessert.
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This lemon cake pie recipe had been taped in my cookbook for over fifteen years and I just ignored 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 dessert has layers of flavor, a flaky pie crust, a tangy creamy layer of lemon cream, and finally a tender layer of lemon cake that is simply luscious. It's like a dream come true dessert.
There are several components to making this lemony dessert but they are all simple, the baking process is easy and the ingredients are easy to get at the market. It's just EASY!!!
9-inch pie dough -Make my Flaky Pie Crust
Lemon Pie Filling ingredients
Raspberry Cream Cheese Topping (Optional)
- Cream Cheese
- Powdered Sugar
- Fresh Raspberries
Raspberry Sauce (Optional, but really good)
- Fresh Raspberries
Let's make pie
The pie shell
Step 1. A 9" pie shell is needed for the filling. You can make your own dough using the One Hot Oven recipe for Flaky Pie Dough, it's easy and delicious. Not into making pie dough, you can use a 9" store-bought crust and this dessert will be just as delicious.
The lemon filling
Step 2. In a large bowl add the softened butter and sugar and, using an electric mixer beat on medium speed until combined.
Step 3. Add three egg yolks one at a time and mix at low speed between each addition until combined and smooth. Next, add the flour, lemon zest, and lemon juice and mix on medium speed until combined. Scrape the bowl and remix so everything is nice and creamy.
Step 4. In a medium-sized bowl add the three reserved egg whites. Start off mixing the whites on low speed, then increase the speed to medium to medium-high until stiff peaks form.
Step 5. Now slowly fold the beaten egg whites into the egg yolk batter with a rubber spatula until the egg whites are mixed in then pour the batter into the unbaked pie shell.
Step 6. Bake at 325° f for 50 - 60 minutes. The custard might be just slightly jiggly when done, not too jiggly, just slightly. Remove the pie and set it on a cooling rack and cool completely. The top cake layer will separate a bite from the crust when cooled.
Raspberry cream cheese frosting
Step 7. Mix the raspberry cream cheese frosting in a small bowl by adding the softened butter and cream cheese and beating with a mixer until combined. Add the powdered sugar in small amounts and beat between each batch until combined. Add the fresh raspberries and mix until combined. You may have to add additional powdered sugar to make a stiff frosting, this depends on how juicy the raspberries are.
Step 8. Add the raspberry frosting to a piping bag and pipe rosettes around the edge of the cooled pie and decorate with fresh raspberries. You can also just place frosting dollops around the edge of the pie with a spoon then add raspberries.
How to make a quick raspberry sauce (optional)
Step 9. In a small saucepan add the raspberries and sugar and cook until the sugar is dissolved, smashing the raspberries as you stir. Cook for 5 minutes, then pour the mixture into a mesh strainer to strain the seeds, pushing down with a spoon to get all the juice. Return the juice to the saucepan over medium heat and add a slurry of water and cornstarch to thicken the raspberry juice. Cook again over medium heat for about 3-4 minutes until thickened.
Let the sauce cool and drizzle over pie slices.
Why we love this dessert
- It's unique
- This dessert has just the right amount of lemon flavor and all you need is one lemon
- You can use a store-bought pie crust and this dessert will come out just as tasty as making your own
- The ratio of lemon custard to the lemon cake is perfect in every bit.
- This is like a three-in-one dessert - pie, custard, and cake. What's not to like?
More lemon recipes to try
Baked Ricotta with Lemon and Herbs - an easy and creamy appetizer
Sweet, Tart and Tangy Lemon Cake - this bundt cake is full of lemon flavor inside and out
Chewy Lemon Cookies - these are the best lemon cookies and have a soft lemony glaze on top
Lemon Shortbread Cookies - baked with lots of lemon zest these crispy shortbreads deliver on lemon flavor
Don't forget the pie plate - For this recipe I used a 9" pie plate, the filling for this pie fits in it perfectly.
More pie favorites
Lemon Cake Pie
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Pie Crust Ingredients
Raspberry Cream Cheese Frosting
- In 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.
- Roll the dough to fit a 9" pie pan.
Making the lemon filling
- Cream the butter and sugar on medium speed with a mixer. Add the egg yolks one at a time to the bowl mixing between each addition, then add the flour, mix well.
- Add the milk, lemon juice, and lemon zest; mix on medium speed until the batter is smooth. Scrape down the sides of the bowl.
- In another bowl, beat the egg whites until stiff peaks form.
- With a rubber spatula fold the egg whites into the creamed mixture until no whites show.
- Pour the filling into the unbaked pie crust.
- Bake at 325 degrees for about 55-60 minutes.
Making the raspberry frosting
- In a medium-sized bowl beat the softened cream cheese and butter on medium-high speed until light and fluffy.
- Beat in the raspberries until combined.
- By half-cup measure add the powdered sugar and mix on medium speed until a thick frosting forms. Sometimes you may have to add additional powdered sugar to thicken the frosting.
- Add the frosting into a piping bag fitted with a large frosting tip, like a 1M or 2D. Pipe rosettes around the edge of the pie and top with raspberries.
- In a small saucepan add the raspberries and sugar and cook over medium heat until the sugar is melted and the raspberries are soft. Smash the raspberries to release the juice. Cook for 5 minutes.
- Pour the raspberries into a fine-mesh strainer to strain the seeds, pushing down with a spoon to get as much juice.
- Add the juice back to the saucepan and cook over medium heat. Mix the cornstarch and water to make a slurry and add the raspberry juice; stir until the mixture thickens.
- Drizzle over the pie slice. Store the remainder in the refrigerator for a few days.
First Published: Sept. 11, 2011. Last Updated: May 12, 2020
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.
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