Directions
Lemon Cake Pie, From Sunset cookbook I love this! It’s my favorite pie You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice If you love lemon desserts, you’ll love this!, The first two times I made the lemon cake pie, it turned out perfectly, but the last two times I made it it didn’t turn out right The egg whites separated and formed a nice cake on top, but instead of a creamy custard at the bottom, it was a firm (and disgusting) texture with an eggy taste The only difference I can think of is that I made it with a different oven, but I made sure to wait until the top was brown and it was thoughtfully cooked I’m pretty sure that I beat the egg whites correctly Did i not mix the egg whites with the pie mixture correctly or something? Someone please help me!, In response to previous reviews, lemon cake pies do not have the same consistency as a cream pie It should have more of the texture of a quiche I am basing this on years of old southern recipes for this dish
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Steps
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1
Done
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Put Rack on Lowest Position in Oven. |
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2
Done
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Preheat Oven to 375. |
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3
Done
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in a Medium Bowl, Stir Together Melted Butter and Sugar. |
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4
Done
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Stir in Flour, Salt, Lemon Peel and Lemon Juice. |
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5
Done
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in a Small Bowl, Beat Egg Yolks With Milk Until Well Blended, Stir Into Lemon Mixture. |
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6
Done
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in Another Medium Sized Bowl, Beat Egg Whites With an Electric Mixer Until They Hold Distinct but Moist Peaks. Gently Fold Egg Whites Into Lemon Mixture. (don't Mix It Too Much.). |
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7
Done
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Pour Filling Into Pie Crust. |
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8
Done
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I Always End Up With More Filling Than Will Fit in the Pie Crust So I Put It in a Couple Ceramic Rammekins and Cook It Along With the Pie. |
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9
Done
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Bake on the Lowest Rack of the Oven Until the Top Is Browned and the Center Jiggles Only Slightly When Pan Is Gently Shaken (45-55 Minutes). If the Crust Begins to Brown Excessively, Drape It With Foil. |
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10
Done
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Let Cool Before Serving. but It's Good Warm Too! |
