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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Lemon Cake Pie Recipe

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This recipe for Lemon Cake Pie is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pastry for a single-crust 9-inch pie
1 1/2 cups sugar
2 tablespoons butter, 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:
Preheat oven to 375º.

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 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:
Janis says that Aunt Helen made this wonderful pie when she 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.

Savannah recently named this as her favorite dessert! Generations of Good Eating continues!

 

 

 

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