Best Lemon Cake Pie Recipes

LEMON CAKE PIE

Steps:

• Put rack on lowest position in oven.
• Preheat oven to 375.
• 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 pie crust.
• I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
• 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. But it's good warm too!

LEMON CAKE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
• Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.

LEMON CAKE PIE

Steps:

• Beat eggs yolks; add lemon juice and rind.
• Mix sugar, flour and salt; add milk beat well; add melted butter and beat again.
• Beat egg whites until stiff.
• Add to first mixture and fold in carefully. Pour into the pie crust.
• Bake 10 minutes at 400*, then reduce to 275* and continue to bake1 hr to 1 hr 15 minutes or until golden brown and only slightly jiggly in center.

4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE

Steps:

• Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
• To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
• Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
• In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
• You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
• To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
• Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.

LEMON CAKE PIE WITH BLUEBERRY COMPOTE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit (160C). 2. In a large mixing bowl beat sugar and butter. 3. Stir in egg yolks one at a time followed by milk, lemon zest, lemon juice and flour until combined. Set aside. 4. Using an electric mixer, in a medium bowl beat egg whites on high speed until stiff peaks form. 5. Gradually fold in the wet ingredients until just combined. 6. Pour into prepared pie crust. 7. Bake in for 40-45 minutes until top is just set. 8. Note, the top of pie will become very brown. If top becomes too dark, cover with aluminum foil. Also, cover the edge of pie crust with foil or pie crust shield to avoid burning. 9. Cool on a wire rack. Dust with confectioners sugar when still warm. Blueberry compote: l. In a small saucepan add blueberries, water, sugar and cornstarch and cook over medium heat, stirring occasionally until blueberries release their juices and sauce thickens, about 10 minutes. 2. Allow to cool and serve over pie. 3. Store pie and compote in refrigerator.

LEMON CHEESE CAKE PIE

Steps:

• In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.
• In a larger mixing bowl, beat cream cheese until light.
• Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).
• Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.
• Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.

LEMON CAKE PIE

Steps:

• Melt butter add flour mixed with sugar. Add beaten egg yolks, lemon juice and rind, and milk. Mix well. Fold in beaten egg whites and pour into an unbaked pie crust. Bake in a moderate oven until browned.

LEMON PIE CAKE

Steps:

• In a large bowl beat the cake mix and the eggs until well blended. beat in the pie filling. spread into a greased 10 x15 sheet cake pan. bake in a preheated oven at 350 for 20 to 25 minutes , or until toothpick comes out clean. cool on a rack. make frosting by beating the cream cheese and butter until fluffy , add the powdered sugar and vanilla. spread on cooled cake. store cake in refrigerator.
• note= i baked my cake in a 13x9 pan and baked it for 3o to 35 minute i also used a tub of ready to spread cream cheese frosting.it was wonderful !

LEMON CAKE PIE

Steps:

• 1. Heat oven to 350°.
• 2. Prepare pastry.
• 3. Beat egg whites until stiff peaks form.
• 4. Beat egg yolks. Add lemon peel and juice and milk; beat.
• 5. Add sugar, flour and salt; beat until smooth.
• 6. Fold into egg whites. Pour into pastry-lined pie pan.
• 7. Bake 45 to 50 minutes.
• 8. Serve warm or cool; if desired, top with whipped cream.

LEMON PIE CAKE WITH BLUEBERRY COMPOTE

Steps:

• Preheat oven to 350 degrees Fahrenheit (160C).
• In a large mixing bowl beat sugar and butter.
• Stir in egg yolks one at a time followed by milk, lemon zest, lemon juice and flour until combined. Set aside.
• Using an electric mixer, in a medium bowl beat egg whites on high speed until stiff peaks form.
• Gradually fold in the wet ingredients until just combined.
• Pour into prepared pie crust.
• Bake in for 40-45 minutes until top is just set.
• Note, the top of pie will become very brown. If top becomes too dark, cover with aluminum foil. Also, cover the edge of pie crust with foil or pie crust shield to avoid burning.
• Cool on a wire rack. Dust with confectioners sugar when still warm.
• Blueberry compote
• In a small saucepan add blueberries, water, sugar and cornstarch and cook over medium heat, stirring occasionally until blueberries release their juices and sauce thickens, about 10 minutes.
• Allow to cool and serve over pie.
• Store pie and compote in refrigerator.

LEMON CAKE PIE

Steps:

• Follow recipe on Lemon Cake Mix.
• Pour Cake Mix into the Pie Crust. Bake according the Cake Mix Directions.
• Let pie cool. Frost the cake-pie. Wah-Lah......