Lemon Cake Pie by: Betty
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
- 2 Tbsp
- unsalted butter, melted
- 1 1/2 c
- sugar (i use splenda)
- 1/3 c
- 1 pinch
- zest of 1 lemon
- juice of 2 lemons
- 3 large
- eggs, separated
- 1 1/4 c
1-9 INCH UNBAKED PIE PASTRY SHELL
How to Make Lemon Cake Pie by: Betty
- 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.
- 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.
- 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).
- 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.