Lemon Cake Pie
Source of Recipe
Engrossed at Zaar/ Sunset cookbook
List of Ingredients
1 9-inch deep dish pie crust, she uses Marie Callender's frozen. No need to defrost. No need to prebake. I make my own crust.
1 1/2 cups sugar
2 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated lemon peel, I usually add more
5-6 tablespoons fresh lemon juice, please use fresh
3 eggs, separated
1 1/4 cups milk, I used 2%
Recipe
Preheat oven to 375.
In a medium bowl, stir together melted butter and sugar
Stir in flour, salt, lemon peel and lemon juice.
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
Pour filling into pie crust.
Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). The top is going to get very brown. If the crust begins to brown excessively or looks like it's burning, drape it with foil.
Refrigerate before serving. I refrigerate overnite
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