If you’re hungry for a lemony dessert or pie and want something deliciously different then this lemon cake pie recipe should be in your future. Imagine a light and airy cake first layer with a refreshing, velvety lemon filling below gives this dessert a feeling of two desserts in one. In this post, I will share how to make this delectable cake pie as well as tips.
This lemon sponge pie is one of the easiest recipes that you’ll ever come across. All that you really need to do is prepare a crust like my foolproof oil pie crust and line your pie pan with it first. Next, you need to separate a few eggs and beat the egg whites until fluffy with high peaks. Afterwards, you just are mixing the yolks and remaining ingredients before pouring into your unbaked pie crust.
Something that I highly recommend is always taking your eggs out to warm before attempting to crack them directly from the refrigerator for separating. A trick that I also do when I’m in a rush is running them under warm water first, which helps them separate better also.
Though fresh lemons are always the best to use when making this lemon cake pie recipe, you can also use bottled reconstituted lemon juice and lemon extract in a pinch.
You also may want to try my lemon pie that is scrumptious with meringue incorporated in the creamy filling for a higher, foamier texture. I also make a great lemon custard pie and lemon marshmallow pie. Please share these with your friends and family and come back to my blog for more delicious lemon pies and home-tested recipes that you can find in my search box.
Lemon Cake Pie
3 tablespoons of butter, softened
1 cup sugar
1/4 cup lemon juice
2/3 cup of sifted flour
3 large eggs, separated
1 lemon rind or 2 teaspoons of lemon extract
1/4 teaspoon salt
pie crust to fit 9″ inch pie (oil pie crust)
Prepare your pie crust first before placing it into a well-greased nine-inch pie pan.
Separate the eggs next.
Beat the egg whites first until stiff peaks form.
In a separate mixing bowl, cream the butter and sugar with your electric mixer thoroughly before stirring and beating in the lemon juice, flour, milk, yolks, rind or extract next to combine.
Fold in the beaten egg whites and pour into your lined 9″ pie pan.
Bake in a 400-degree oven for 10 minutes, then lower the oven temperature to 325 degrees for 30-35 minutes.
Use a toothpick, slender knife or cake tester to test if anything sticks to determine doneness.
Cool and then refrigerate before serving.
ENJOY!
Imagine a light and airy cake first layer with the refreshing and velvety lemon filling below that gives this lemon cake pie a feeling of two desserts in one.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
easy lemon dessert, lemon cake pie recipe, lemon pie recipe, lemon sponge pie, oil pie crust
:
-
3
tablespoons
of butter
softened -
1
cup
sugar -
1/4
cup
lemon juice -
2/3
cup
of sifted flour -
3
large eggs
separated -
1
lemon rind or 2 teaspoons of lemon extract -
1/4
teaspoon
salt - pie crust to fit 9″ inch pie (oil pie crust)
-
Prepare your pie crust first before placing it into a well-greased nine-inch pie pan.
-
Separate the eggs next.
-
Beat the egg whites first until stiff peaks form.
-
In a separate mixing bowl, cream the butter and sugar with your electric mixer thoroughly before stirring and beating in the lemon juice, flour, milk, yolks, rind or extract next to combine.
-
Fold in the beaten egg whites and pour into your lined 9″ pie pan.
-
Bake in a 400-degree oven for 10 minutes, then lower the oven temperature to 325 degrees for 30-35 minutes.
-
Use a toothpick, slender knife or cake tester to test if anything sticks to determine doneness.
-
Cool and then refrigerate before serving.
-
ENJOY!
