Lemon cake pie is an old stand-by spring holiday classic that combines the best of both dessert worlds–cake AND pie. And who wants to decide between cake and pie? Especially on a holiday. It is, in fact, almost a diet dessert because it spares you the anxious-ridden decision of loading up on both a slice of cake and a slice of pie at a holiday dessert spread because it’s a two-in-one.
If you think about it that way.
It’s also very lemony and sunshiny and springish. A perfect light, fresh pie with a layer of cake on top and a pudding on the bottom.
How to make Lemon Cake Pie:
1 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, melted
1/4 teaspoon salt
2 eggs, separated
2 tablespoons lemon juice
1 teaspoon lemon peel, grated
1 cup milk
one unbaked single-crust pie shell
Combine sugar, flour, butter, salt, and egg yolks in a mixing bowl. Beat. Stir in lemon juice and peel. Add milk and beat again. Beat egg whites till soft peaks form.
Since you’re just using two egg whites, be sure to use a small bowl for beating the whites. (Excuse my messy kitchen!) Fold into filling mixture. Pour filling into prepared pie shell.
Bake at 350-degrees for 40-45 minutes (or till set–do the toothpick test!). Cool. Chill to store. Serve with strawberry sauce. (I used strawberry jam and strawberry syrup.)
Eat abundantly. It’s cake AND pie, remember!
Note: It’s best if you use fresh lemon and grated peel, but if you don’t have fresh lemon, you can get away with using bottled lemon juice.
See this recipe at Farm Bell Recipes and save it to your recipe box.
And I just remembered I haven’t done a Ball Blue Book this week!
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