So Good, Lemon Cake Custard Pie
Recipe: #19543
June 12, 2015
Categories: Desserts, Lemon, Brunch, Christmas, Easter, Fathers Day, July 4th, Labor Day, Mothers Day Potluck, Thanksgiving, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"So your wondering about the name? well it's both, cake AND custard all in one in a pie! It's an easy pie to make with a ultra light cake on top of a creamy custardy crust"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (159.5 g)
- Calories 328.5
- Total Fat - 8.3 g
- Saturated Fat - 4.3 g
- Cholesterol - 120 mg
- Sodium - 191.6 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 0.3 g
- Sugars - 53 g
- Protein - 6 g
- Calcium - 78.9 mg
- Iron - 0.6 mg
- Vitamin C - 7.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put rack on lowest position in oven.
Step 2
Preheat oven to 375.
Step 3
In a medium bowl, stir together melted butter and sugar.
Step 4
Stir in flour, salt, lemon peel and lemon juice.
Step 5
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
Step 6
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). Pour filling into pie crust.
Step 7
You will most likely end up with more filling than will fit in the pie crust so just put it in a couple ceramic ramekins and cook it along with the pie.
Step 8
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.
Step 9
Let cool before serving. But it's good warm too!
Tips
No special items needed.
0 Reviews
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