Lemon Cake Pie
Feb. 14th, 2010 03:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stultiloquentia in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is for people who love lemon, but think meringue is pointless except in food fights.
1/4 C butter
1 C sugar
3 T flour
3 eggs, separated
1/2 C lemon juice
1 T lemon rind
1 1/2 C milk
9" pie shell (Or so they say. Have extra. I got a brimming 9" plus a pair of 4" tartlets out of it this time.)
Cream butter until fluffy; add sugar and flour gradually. Add egg yolks and beat well. Add lemon juice and rind, add milk slowly and mix well. In a separate bowl with clean beaters, beat egg whites until stiff, but not dry. Fold egg whites into lemon glop. Pour into pie shell. Bake 425°F for 12 min, then 325°F for 30 min longer, or until top is golden. Pie will be spongy and cakey on top, and tart-like underneath.
(The crusts are a bit battered because I stowed them in the fridge with showercaps on. :) Good tip: SO much easier than plastic wrap!)
1/4 C butter
1 C sugar
3 T flour
3 eggs, separated
1/2 C lemon juice
1 T lemon rind
1 1/2 C milk
9" pie shell (Or so they say. Have extra. I got a brimming 9" plus a pair of 4" tartlets out of it this time.)
Cream butter until fluffy; add sugar and flour gradually. Add egg yolks and beat well. Add lemon juice and rind, add milk slowly and mix well. In a separate bowl with clean beaters, beat egg whites until stiff, but not dry. Fold egg whites into lemon glop. Pour into pie shell. Bake 425°F for 12 min, then 325°F for 30 min longer, or until top is golden. Pie will be spongy and cakey on top, and tart-like underneath.
(The crusts are a bit battered because I stowed them in the fridge with showercaps on. :) Good tip: SO much easier than plastic wrap!)