"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Helen's Lemon Cake Pie Recipe

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This recipe for Aunt Helen's Lemon Cake Pie, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for a single-crust 9-inch pie
1-1/2 cups sugar
2 tablespoons butter or margarine, melted and cooled
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated lemon peel
5 tablespoons lemon juice
3 large eggs, separated
1-1/4 cups milk

Directions:
Directions:
In a large bowl, stir together sugar and butter; blend in flour, salt, lemon peel, and lemon juice. In a small bowl, beat egg yolks to blend; stir in milk. Stir egg mixture into lemon mixture.

In a medium-size bowl, beat eggs whites with an electric mixer on high speed until they hold stiff, moist peaks; gently fold egg whites into lemon mixture.

Pour filling into pastry shell. Bake on lowest rack of a 375 oven until filling is richly browned on top and center feels set when lightly pressed (45-55 minutes). Let cook on a rack. Serve at room temperature. If made ahead, refrigerate for up to 6 hours.

Number Of Servings:
Number Of Servings:
6-8 Servings
Personal Notes:
Personal Notes:
Aunt Helen made this wonderful pie when I visited her in Portland. This recipe was from a Sunset Magazine article on the "best of" recipes from various decades of the magazine. This was a "best of" from the 1950's.

 

 

 

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