The Dessert Collector
SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


The Dessert Collector


Lemon Cake Pie
Lemon Cake Pie

My friend Stephen's mother, Olive Facey, created this dessert. I usually don't know anything about the women behind the recipes I collect, so I feel so honored that Stephen bequeathed Olive's recipes to me. I never met her -- she died last year at age 96 -- but she was an incredible woman. She lived on her own in her apartment right up to the end, baking and shopping online!

Work: 20 minutes
Total: 1 hour

3 cups plus 3 tablespoons 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

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. Serves 8.