lemon cake pie by: betty
Found this on the net and love it...thought you may like it too. by: Betty (on veggie-bristro) this is also her photo. "All you do is mix up the ingredients and then put them into a pie shell and “poof” miraculously during baking, it separates into a lemon curd on the bottom. And the lightest, fluffiest cake you can imagine on top of the lemon curd, making cake on the top. The fun part of it is that it will work with any combination of flavors." Betty
No Image
prep time
cook time
50 Min
method
Bake
yield
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups sugar (i use splenda)
- 1/3 cup flour
- 1 pinch salt
- - zest of 1 lemon
- - juice of 2 lemons
- 3 large eggs, separated
- 1 1/4 cups milk
- 1-9 INCH UNBAKED PIE PASTRY SHELL
How To Make lemon cake pie by: betty
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Step 1Put rack on lowest position in oven. Preheat oven to 375°. Line the bottom and sides of a 9-inch pie tin with the Pie Crust. Crimp or decorate the edges as desired.
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Step 2In 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.
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Step 3In 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).
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Step 4Pour filling into your favorite prepared piecrust. 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). If the crust begins to brown excessively, drape it with foil (or pastry liners). Let cool before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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