Lemon Pie Cake

By McLean

Delightful Lemon Pie Cake adds sunshine to any day! Baked in a pie shell, a thin spongy cake forms at the top while a sweet tart lemon curd settles at the bottom. It's Lemon-tastic magic!!

Ingredients

• 1 9-inch pie crust. No need to pre-bake.
• 1 1/2 cups sugar
• 2 tbsp butter melted
• 1/3 cup all purpose flour
• 1/4 tsp salt
• 2 tsp grated lemon zest
• 5 tbsp lemon juice (fresh is a must!)
• 3 eggs separated
• 1 1/4 cups milk

Details

Adapted from food-of-love-mmm.blogspot.ca

Preparation

Step 1

Preheat oven to 375 degrees and place oven rack on lowest setting.

In a medium bowl combine sugar and melted butter. Stir in flour, salt, lemon peel, and lemon juice.

In a small bowl beat egg yolks with milk until well blended, stir into lemon mixture.

In another medium sized bowl, beat egg whites with electric mixture until they hold soft peaks. Gently fold egg whites into lemon mixture. Do not over mix.

Pour filling into prepared pie crust. You may have a little filling left over, put into a couple of small ramekins and bake along with pie.

Bake on lowest rack until the top is browned and center jiggles slightly when gently shaken. 45-55 minutes.

If top brown too much drape it with foil. Let cool. You can serve at room temperature, but I prefer it chilled. Garnish each slice with a dust of powdered sugar.