Lemon Cake-Pie
A three-layered pie with a custard layer and a cake-like topping.
Cook Time 30 minutes mins
- 1 Unbaked 9" pie shell
- 1 cup sugar
- 1 tablespoon butter
- 1 eggs separated
- 2 tablespoons flour
- Fresh lemons to get 2 tsp. grated peel and 3 tablespoons fresh squeezed juice, about 1 large lemon
- 1 cup whole milk
Preheat oven to 450 degrees F.
Cream together the butter and sugar. Beat egg yolks to break them up, and add to the creamed mixture. Add in grated peel, lemon juice, and milk.
Beat egg whites until stiff peaks form. Fold into the lemon mixture, and pour into the prepared pie shell.
Bake in preheated 450 degree oven for 10 minutes, reduce heat to 325 degrees F, and continue baking for another 20 minutes, or until filling is set and top is browned.
Cool before serving.