Lemon Pie Cake
A tangy and sweet lemon pie cake featuring a luscious lemon filling and a tender crust, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine sugar, flour, margarine, and egg yolks, beating until smooth.
- Beat in lemon juice.
- Add milk slowly while stirring so it doesn't curdle.
- Beat egg whites until stiff and fold into the lemon mixture.
- Bake the pie shell briefly for 5 minutes.
- Pour the lemon filling into the partially baked shell.
- Bake for 30 to 45 minutes at 350°F until the filling is firm.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want to adjust the tartness, you can reduce the lemon juice slightly. To avoid curdling, ensure the milk is at room temperature before adding it to the mixture. If you prefer a lighter texture, you can add a pinch of cream of tartar to the egg whites before beating. This recipe is also great served cold.
Serving Suggestions
Serve the Lemon Pie Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a fresh fruit salad or a light berry compote to balance the tartness. For an elegant touch, garnish with lemon zest or mint leaves. This dessert also complements well with coffee or tea after a meal.
Storage & Reheating
Store any leftover Lemon Pie Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 15-20 seconds, or enjoy it cold straight from the fridge. This dessert is delightful when served chilled, enhancing its refreshing lemon flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pie Cake contains roughly 385 calories, with 4g protein, 36g carbohydrates, and 26g fat. It is a good source of iron (16% of the Daily Value) and vitamin C (15% 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 shell for this recipe?
Yes, using a store-bought pie shell is a convenient option and saves time. Just ensure it is unbaked and ready for filling. If you prefer a homemade crust, you can use your favorite pie crust recipe or try a graham cracker crust for a different flavor profile.
What can I do if the filling doesn't set properly?
If the filling doesn't set after baking, it may need additional baking time. Keep baking it until the filling is firm and no longer jiggly in the center. Additionally, ensure that you mixed the ingredients well and that the egg whites were beaten stiff enough before folding them into the mixture.
Can I make this pie ahead of time?
Absolutely! You can prepare the Lemon Pie Cake a day in advance. Once baked, allow it to cool completely before refrigerating. This allows the flavors to meld and enhances its taste. Just be sure to cover it well to prevent it from absorbing any odors from the fridge.
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).