Lemon Cake Pie

Lemon Cake Pie
SERVINGS
8
PREP TIME
20 mins
TOTAL TIME
1 hr
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Desserts
Ingredients
  • 3 cups plus 3 tbsp all-purpose flour
  • 1 cup shortening
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 2 large eggs, yolks and whites separated
  • 1 cup milk
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Directions
1. 
In a food processor or with a pastry blender mix 3 cups flour and shortening until mixture is the consistency of cornmeal, about 10 pulses. Add 1/3 to 1/2 cup ice water to form dough. Divide dough in half. On a floured surface roll one half into a 12-inch circle and line a 9-inch pie pan; chill in refrigerator. Freeze remaining dough for later use.
2. 
Heat oven to 450 degrees F. with rack in the lower third. Stir together 3 tablespoons flour, sugar, butter, zest, lemon juice, egg yolks, and milk. In a separate bowl beat egg whites to stiff peaks and fold into lemon mixture.
3. 
Pour into crust and bake 10 minutes. Reduce oven to 350 degrees F. and bake until a knife inserted into center comes out clean, about 30 minutes. If top of pie gets too dark, tent with foil.
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