Lemon Cake Top Pie
A tangy lemon-flavored custard pie with a light meringue topping, perfect for citrus lovers and suitable for a refreshing dessert or afternoon tea.
Ingredients
Instructions
- Combine the sugar, flour, and a pinch of salt in a bowl.
- Beat together the lemon juice, egg yolks, and milk until well blended.
- Add the lemon mixture to the dry ingredients and beat until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the lemon mixture.
- Pour the combined mixture into an unbaked pie crust.
- Bake in a moderate oven at 350°F (175°C) for 30 minutes or until set and lightly golden.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you want a sweeter cake, consider adding a tablespoon of lemon zest for extra flavor. You can substitute almond milk for regular milk for a dairy-free version or use whole wheat flour for a healthier twist. This recipe can also be adapted as part of vegetarian recipes.
Serving Suggestions
Serve the Lemon Cake Top Pie chilled or at room temperature, topped with a dollop of whipped cream or a dusting of powdered sugar. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. For a refreshing drink, consider serving it with iced tea or lemonade.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. To reheat, place slices in the oven at 300°F (150°C) for about 10 minutes until warmed through. Avoid microwaving, as it can make the pie soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Top Pie contains roughly 275 calories, with 17g protein, 12g carbohydrates, and 18g fat. It is an excellent source of protein (34% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 1018mg per serving (44% of the Daily Value).
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 can save time and still yield delicious results. Just ensure it's unbaked when you pour in the lemon mixture to achieve the proper texture and bake time.
What can I do if I don't have fresh lemons?
If fresh lemons are unavailable, you can use bottled lemon juice as a substitute. However, fresh juice provides a brighter flavor. Use about 2 tablespoons of bottled lemon juice for one lemon's worth.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum, or add a pinch to help with the texture.
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).