Lemon Cake PIe

LEMON CAKE PIE

Single pie crust for 9 inch pie pan
My killer French pie crust recipe:
(For smaller pies)
2 and ½ cup pastry flour (pastry flour is 2/3 cp flour and 1/3 cp cake flour)
3 tsp sugar
¾ tsp salt
½ cp firm butter cut into ½ in cubes
½ cp shortening cut into cubes
5 to 9 T. ice water
Sift flour, sugar and salt. Coat butter and shortening with fork in the flour mixture then blend until you get a coarse pea like consistency. Then add cold water and form into balls, roll out into discs. Wrap saran wrap around it until ready to roll out and place in pie dish. (Lightly coat pie dish with PAM spray). Keep everything very cold – refrigerate often. That’s one of the secrets to great pie crust!
(For larger pies)
3 cp pastry flour
4 tsp sugar
1 tsp salt
¾ cp butter
½ cp shortening
8-11 T. Ice cold water
Follow same instructions as above.
You can put these crusts into the freezer to use within a week.

1 and ½ cp sugar
1/3 cp flour
1 pinch salt
zest of one lemon
juice of 2 lemons
3 large eggs, separated
1 and ¼ cup milk
2 T. unsalted butter, melted.
Instructions:
Place rack on lowest position in oven. Preheat oven to 375.
Line bottom and sides of 9 in pie plate with pie crust. Decorate 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 the prepared pie crust. Bake until top is browned and the center juggles only slightly when pan is gently shaken. (45 min to 80 min – very variable). If top browns excessively, drape with foil. Let cool before serving.

Recipe from Becky Behrends