Lemon Cake Pie Or Sponge
A light and tangy lemon cake pie featuring a creamy lemon filling and fluffy meringue topping, perfect for citrus lovers and suitable for any special occasion or afternoon treat.
Ingredients
Instructions
- Cream the sugar, flour, and butter together.
- Add the egg yolks, grated lemon rind, lemon juice, and milk; mix well.
- Beat the egg whites until stiff and fold into the lemon mixture.
- Pour the batter into an unbaked pie shell.
- Bake at 375°F (190°C) for about 45 minutes until set and golden.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until very stiff before folding them into the mixture. If you want to reduce sugar, substitute with a sugar alternative like stevia, but adjust the liquid ingredients accordingly. Consider using a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this dish.
Serving Suggestions
Serve the Lemon Cake Pie chilled or at room temperature, garnished with fresh whipped cream or a dusting of powdered sugar. It pairs beautifully with Cattleman'S Cafe Salad Dressing for a light meal or as a refreshing dessert after a hearty main. Fresh berries on the side add a lovely touch and flavor contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual slices in the microwave for about 20-30 seconds or until just warm, as overheating can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Pie Or Sponge contains roughly 226 calories, with 10g protein, 28g carbohydrates, and 9g fat. It is an excellent source of iron (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin C and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, a store-bought pie crust is a convenient option and will save you time. Just ensure it is unbaked when you pour in the lemon batter. This recipe works well with both homemade and pre-made crusts.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just keep it refrigerated until you're ready to serve. The flavors may even enhance overnight, making it a great choice for gatherings or special occasions.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the milk with almond milk or any other non-dairy milk alternative. Additionally, replace the butter with a dairy-free margarine or coconut oil. This way, you can enjoy a delicious dairy-free version of the Lemon Cake Pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).