This Lemon Cake Pie magically separates into lemon curd and lemon cake all snuggled nicely in a flaky pie!
- ½ recipe for perfect pie crust, see recipe section
- 2 tablespoon unsalted butter, melted
- 1½ cup sugar
- ⅓ cup flour
- 1 pinch salt
- zest of 1 lemon
- juice of 2 lemons
- 3 large eggs, separated
- 1¼ cup milk
Put rack on lowest position in oven. Preheat oven to 375.
Line the bottom and sides of a 9‑inch pie tine with ½ a recipe of Perfect Pie Crust. Crimp or decorate the edges as desired.
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 prepared pie crust.
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.