Lemon Cake Pie

1. 1

   On a lightly floured board, roll pastry into an 11 1/2 inch round.

2. 2

   Fit into a 9 inch pie pan; trim and flute edge.

3. 3

   In a large bowl, stir together the sugar and butter.

4. 4

   Blend in flour, salt, lemon peel, and lemon juice.

5. 5

   In a small bowl, beat egg yolks to blend; stir in milk.

6. 6

   Stir egg mixture into lemon mixture in a medium sized bowl.

7. 7

   Beat egg whites with an electric mixer until they hold still, moist peaks.

8. 8

   Gently fold egg whites into lemon mixture.

9. 9

   Pour filling into pastry shell.

10. 10

    Bake on lowest rack of a 375 degree (200 C.) oven until filling is richly browned on top and center feels set when lightly pressed, 45 to 55 minutes.

11. 11

    Let cool on a rack.

12. 12

    Serve at room temperature.

13. 13

    If made ahead, refrigerate for up to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.