Lemon Cake Pie
Yield
1 piePrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
butter
softened |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | each |
lemon zest
grated |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 2 | each |
egg whites
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
softened |
|
| 45 | ml |
lemon juice
|
|
| 1 | each |
lemon zest
grated |
*
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 2 | each |
egg whites
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, uncooked |
|
Directions
In large bowl, beat egg yolks and sugar until thick.
Beat in the butter, lemon juice and lemon rind.
Beat in the flour. Add milk and mix well.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the egg whites in the batter.
Pour batter into the pie shell and bake at 350℉ (180℃) degrees for 55- 60 minutes, until the pie is set and browned on top.
Cool completely before cutting.
