Lemon Cake Pie

Summer always brings fresh-squeezed lemonade stands to the neighborhood, tart lemon ice and sorbets and all things lemony. This is a sweet, old-fashioned recipe SWEETTABLESCAPES found in The Ladies Home Journal and had to try. You’ll find it here and below:

Lemon Cake Pie

Work: 20 minutes
Total: 1 hour

3 cups plus 3 tablespoons all-purpose flour
1 cup shortening
1 cup sugar
4 tablespoons unsalted butter, melted
Zest of 1 lemon
1/4 cup lemon juice
2 large eggs, yolks and whites separated
1 cup milk

1. In a food processor or with a pastry blender mix 3 cups flour and shortening until mixture is the consistency of cornmeal, about 10 pulses. Add 1/3 to 1/2 cup ice water to form dough. Divide dough in half. On a floured surface roll one half into a 12-inch circle and line a 9-inch pie pan; chill in refrigerator. Freeze remaining dough for later use.

2. Heat oven to 450 degrees F. with rack in the lower third. Stir together 3 tablespoons flour, sugar, butter, zest, lemon juice, egg yolks, and milk. In a separate bowl beat egg whites to stiff peaks and fold into lemon mixture.

3. Pour into crust and bake 10 minutes. Reduce oven to 350 degrees F. and bake until a knife inserted into center comes out clean, about 30 minutes. If top of pie gets too dark, tent with foil. Serves 8.

It is really easy, you get enough dough for 2 pies which means the second one will be made at a moment’s notice if need be; always convenient when friends stop over at the last minute…

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