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Lemon Cake Pie

from Ladies Home Journal

Easier than lemon meringue pie, and just as tasty. I made this for my 30th birthday.

Deep dish pie shell (uncooked)

3 tbsp all purpose flour

1 cup sugar

4 tbsp unsalted butter, melted

Zest of 1 lemon

1/4 cup lemon juice

2 large eggs, yolks and whites separated

1 cup milk

If you feel like making your own pie shell, I won't stop you. But let's be serious here. Just buy one. You're already making the rest of the pie. Heat oven to 450˚ with rack in the lower third.

Zest your lemon. I always start here because it's the most time consuming task. Depending on the size of your lemon, you may have to supplement with lemon juice (often found in the back of your fridge.)

Stir together 3 tbsp flour, sugar, butter, zest, lemon juice, egg yolks and milk. In a separate bowl beat egg whites to stiff peaks and fold into lemon mixture. Pour into crust and bake 10 minutes. Reduce oven to 350˚ and bake until a knife inserted into center comes out clean, about 30 minutes. If top of pie gets too dark, tent with foil. Serves 8.

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