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Lemon Cake Pie
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Lemon Cake Pie

An interesting and very easy summer pie for true lemon lovers. This one is tart!
Course Dessert
Cuisine American
Keyword Lemon Cake Pie
Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings 8
Author Anna
Cost 5

Ingredients

Single Crust Pastry Shell

  • 1 stick unsalted butter, cut into chunks, cold (114 grams)
  • 1 cup all-purpose flour (130 grams)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vinegar
  • 2-4 tablespoons milk, whole (28 to 56 grams)

Lemon Cake Pie

  • 3 large eggs, you'll use only 2 of the whites and 3 yolks
  • 1 tablespoon lemon zest
  • 1 cup sugar, kind of a scant cup or 190 grams (190 grams)
  • 2 tablespoons all-purpose flour (16 grams)
  • 1 tablespoon butter, melted (14 grams)
  • 1/4 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup whole milk -- I don't recommend 2%

Instructions

Prepare Crust

  • Cut the cold butter into small chunks.
  • Combine flour and salt in the bowl of a food processor and pulse to mix.
  • Add chunks of butter and pulse until crumbly.
  • Add vinegar and 2 T. of the milk. Pulse. Pinch mixture together. If it holds together when you pinch, dump onto a pastry mat. If not, add more milk and pulse until it does.
  • Empty onto a pastry mat and press into a ball. Wrap in plastic and chill for an hour (or for as long as it takes to run to the store for lemons!).
  • When ready to prepare the pie, remove from the refrigeratore and let dough stand so that it's not too cold to roll. Put the ball of dough on a floured pastry mat, press down, then roll into a 12 inch circle. Fit into 9 inch metal pie dish. Cover with plastic wrap and put in the freezer while you make the filling.

Lemon Cake Pie Filling

  • Preheat oven to 400 degrees F.
  • Separate the eggs and set aside 1 egg white for another use. You'll be using 2 whites and all 3 yolks.
  • In one bowl, whisk together the sugar, lemon zest, flour, melted butter, salt and lemon juice.
  • In a mixing bowl, using an electric mixer, beat the two egg whites until stiff peaks form. Set aside.
  • In another bowl, beat the egg yolks, then gradually beat in the milk, beating until well mixed. Beat in the sugar mixture, then use a large scraper to fold in the egg whites. You might have to fold a little more energetically than usual to get them blended in. A few lumps here and there should be okay since everything rises to the top anyway.
  • Pour mixture into the crust. Set it on a rimmed baking sheet.
  • Bake for 10 minutes at 400 degrees F. Reduce oven temperature to 325 degrees F. and continue baking for 30 minutes or until top is lighly browned and center is just a little bit jiggly.
  • Let cool to room temperature and then chill until ready to serve.