Menu Enter a recipe name, ingredient, keyword...

Lemon Cake Pie


award winning!

Rate this recipe 4.2/5 (5 Votes)


  • 1 cup sugar
  • 3 Tbsp flour
  • 3 Tbsp butter
  • 2 eggs separated
  • juice and rind of 1 lemon
  • 1 cup milk


Level of difficulty Average
Cost Average budget


Step 1

cream sugar, flour and butter

Step 2

add beaten egg yolks

Step 3

add juice, rind and milk

Step 4

beat egg whites and fold in

Step 5

pour into unbaked pie crust and bake for 30 minutes at 350, or until firm...ish (will still jiggle a little in the middle)

You'll also love

Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Lemon Cake Pie Dr. Pepper Cake