Lemon Pie Cake Recipes

LEMON CAKE PIE

Lemon Cake Pie image

A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.

Provided by Jess Michael

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 10-inch pie crust, unbaked
1 cup white sugar
1 cup milk
¾ cup shredded coconut
¼ cup butter, melted
¼ cup lemon juice
2 large eggs, separated
3 tablespoons all-purpose flour
1 lemon, zested
1 ½ cups whipped cream

Steps:

Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 44.8 g, Cholesterol 72.7 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 9.7 g, Sodium 222.3 mg, Sugar 30.2 g

WORLD'S BEST LEMON PIE

World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CAKE PIE

Lemon Cake Pie image

From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!

Provided by Engrossed

Categories Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 9-inch deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
1 1/2 cups sugar
2 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated lemon peel, I usually add more
5 tablespoons fresh lemon juice, please use fresh
3 eggs, separated
1 1/4 cups milk, I use 2%

Steps:

Put rack on lowest position in oven.
Preheat oven to 375.
In a medium bowl, stir together melted butter and sugar.
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 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.
I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
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.
Let cool before serving. But it's good warm too!

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