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Lemon Cake Pie
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Recipe Information
As the dessert bakes a cake-like topping forms over the lemon filling


Serves/Makes:6 or more

  • 1 9 inch unbaked pie crust
  • 1-1/2 cups (350 ml) sugar
  • 2 tbsp (30 ml) butter or margarine, melted and cooled
  • 1/3 cup (80 ml) all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 1/2 tsp (2 ml) grated lemon peel
  • 5 tbsp (70 ml) lemon juice
  • 3 large eggs, separated
  • 1-1/4 cups (300 ml) milk
  • On a lightly floured board, roll pastry into an 11 1/2 inch round.
  • Fit into a 9 inch pie pan; trim and flute edge.
  • In a large bowl, stir together the 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 sized bowl.
  • Beat egg whites with an electric mixer until they hold still, moist peaks.
  • Gently fold egg whites into lemon mixture.
  • Pour filling into pastry shell.
  • Bake on lowest rack of a 375 degree (200 C.) oven until filling is richly browned on top and center feels set when lightly pressed, 45 to 55 minutes.
  • Let cool on a rack.
  • Serve at room temperature.
  • If made ahead, refrigerate for up to 6 hours.
A great comfort food recipe from the June 1929 Sunset Magazine.

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