Lemon Cake Pie

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Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Unbaked Pie Pastry, 1-crust
  • 1 cup sugar
  • 1 tablespoon butter
  • 2 eggs, separated
  • 2 tablespoons all-purpose flour
  • Grated rind of 1 lemon
  • Juice of 1 lemon
  • 1 cup milk

Method

  1. Preheat oven to hot (450°F.).

  2. Line a nine-inch pie plate with the pastry.

  3. Cream together the sugar and butter. Beat the egg yolks and add to the creamed mixture. Add flour, lemon rind and juice and the milk. Beat the egg whites until stiff but not dry and add to mixture. Pour into the prepared pie plate.

  4. Bake for ten minutes. Reduce oven heat to moderate (325°F.) and bake for twenty minutes longer, or until done.

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