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Name: Lemon Cake Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar; 1/4 c Flour; 1/4 c Butter or margerine, melted; 1/8 ts Salt; 2 Eggs separated ( I whipped; juice and peel of 1 lemon grated; 1 c Milk (I used 1 percent); 1 9-inch Unbaked pie shell

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INGREDIENTS

1 c Sugar
1/4 c Flour
1/4 c Butter ; or margerine, melted
1/8 ts Salt
2 Eggs ; separated ( I whipped
juice and peel of 1 lemon ; grated
1 c Milk ; (I used 1 percent)
1 9-inch Unbaked pie shell

INSTRUCTIONS

Combine sugr, flour, butter or margerine, salt, and egg yolks in mixer bowl. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. In another mixer bowl, beat egg whites stiff, but not dry. Fold egg whites into lemon mixture. Bake pie shell at 350 degrees for 5 minutes. Pour in filling. Bake 40 minutes, or until filling is firm. When cut, there will be a delicate cake on top of the pie mixture. Personal notes: 1. The first thing I did was beat the egg whites and set aside. 2. Then I did the pie shell and baked it for 5 minutes, then set it aside. 3. Then I did everything else. But since I didnt have a fresh lemon, I substituted 1/3 cup real-lemon juice. Kenny said it needed more lemon, so Ill add 1/2 tsp lemon extract next time. i usually dont have fresh lemons on hand. 4. I used the Pillsbury unfold pie crust. This is better than my home-made pie crust which resembles something that is produced by Goodyear or Michelin. 5. I was able to remove it from the oven at about 30 minutes. I checked the center with a knife, and it came out clean. I served this with a generous helping of Cool Whip, but whipped cream, the real stuff, would be better. And there are no more leftover pieces of pie. I just polished off the very last one. This is a perk that comes with being the last one to go to bed at night...you get to eat the good stuff left in the fridge. Posted to EAT-L Digest 23 Mar 97 by "Sharon H. Frye" on Mar 23, 1997

NOTES

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Lemon Cake Pie

1 c Sugar
1/4 c Flour
1/4 c Butter or margerine, melted
1/8 ts Salt
2 Eggs separated ( I whipped
 juice and peel of 1 lemon grated
1 c Milk (I used 1 percent)
1 9-inch Unbaked pie shell

Combine sugr, flour, butter or margerine, salt, and egg yolks in mixer  bowl. Beat until smooth. Beat in lemon juice and peel. Add milk, beating  slowly. In another mixer bowl, beat egg whites stiff, but not dry. Fold egg  whites into lemon mixture. Bake pie shell at 350 degrees for 5 minutes.  Pour in filling. Bake 40 minutes, or until filling is firm. When cut, there  will be a delicate cake on top of the pie mixture.    Personal notes: 1. The first thing I did was beat the egg whites and set  aside. 2. Then I did the pie shell and baked it for 5 minutes, then set it  aside. 3. Then I did everything else. But since I didnt have a fresh  lemon, I substituted 1/3 cup real-lemon juice. Kenny said it needed more  lemon, so Ill add 1/2 tsp lemon extract next time. i usually dont have  fresh lemons on hand. 4. I used the Pillsbury unfold pie crust. This is  better than my home-made pie crust which resembles something that is  produced by Goodyear or Michelin. 5. I was able to remove it from the oven  at about 30 minutes. I checked the center with a knife, and it came out  clean.    I served this with a generous helping of Cool Whip, but whipped cream, the  real stuff, would be better. And there are no more leftover pieces of pie.  I just polished off the very last one. This is a perk that comes with being  the last one to go to bed at night...you get to eat the good stuff left in  the fridge. Posted to EAT-L Digest 23 Mar 97 by "Sharon H. Frye"  <shfrye@PEN.K12.VA.US> on Mar 23, 1997

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Nutrition

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Serving Size: 1 Serving (1499g)
Recipe Makes: 1

Calories: 4497
Calories from Fat: 1325 (29%)

Amt Per Serving		% DV

	Total Fat 147.2g	196 %
	Saturated Fat 64.3g	321 %
	Monounsaturated Fat 51.4g
	Polyunsanturated Fat 15.2g
Cholesterol 2241.9mg		690 %
Sodium 1855.1mg		64 %
Potassium 1038mg		27 %
Total Carbohydrate 740g		218 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 735g
Protein 75.4g		108 %
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Calories per serving: 4497

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