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Lemon Cake Pie with Lemon Graham Cracker Crust
Summertime is the time to enjoy light and refreshing tangy desserts.
This lemon cake pie is all of those plus it is easy to make and requires few ingredients. Call the kids to help you make this ....it will perk up any evening meal.
My daughter voted thumbs up on this one.
Lemons are actually a very good food to include in your diet. They are a good source of folate, potassium, and vitamin C. Folate and vitamin C are especially important nutrients for children as they are developing.
Lemons are also known to be a good way to help flush your body of unwanted chemicals. Drinking lemon juice diluted with water each day is a cleansing agent for your liver.
If it were not enough that this amazing little fruit is such a great addition to our meals and desserts, we find it has properties that make it a healthful addition to our diet.
This is one dessert that I hope you try. It is refreshingly different and delicious. My mouth waters just thinking of it. It is tangy and tender and light. This will be a hit at your next dinner party.
This is am a m a z i n g dessert. It has texture somewhat like a cake on the very top with the sweet and tangy creaminess in the middle surrounded by the rugged, sweet zing of the crust. A perfect ending to an evening meal, a treat for an afternoon garden party, or a decadent, secret guilty pleasure awaits in this Lemon cake pie with the delightful graham cracker crust.
- 1/4 cup flour, sifted
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon rind, grated
- 1/4 cup lemon juice
- 2 egg yolks
- 2 egg whites
- 1 cup milk
- CRUST lemon graham cracker
- 6 graham crackers, made into crumbs
- 3 large lemon cookies, your choice (no cream filled)
- 1/3 cup butter, melted
- Mix milk,sugar,salt,lemon juice, lemon rind, egg yolks, and flour.
- Beat egg whites till firm peaks form
- Carefully fold into batter. Do not mix.
- To make the crust: After crackers and lemon cookies are well crumbled, place in a large bowl.
- Add butter and mix together well.
- Press carefully into eight or nine inch pie pan.
- Bake at 350 for 45 minutes. Top with whipped cream if desired.
- Note: All nutrition information is approximate. copyright 2011-2012 pstraubie48 TM All Rights Reserved
|Serving size: 1 slice|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 4 g||20%|
|Unsaturated fat 3 g|
|Carbohydrates 32 g||11%|
|Sugar 30 g|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Cholesterol 67 mg||22%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Lemon Graham Cracker Crust (before Baking)
Fresh Grated Lemon Peel
Batter Before Egg Whites Are Added
Egg Whites Forming Little Peaks....
Egg Whites Carefully Folded into Batter
Lemon Cake Pie...ready to Serve...
The Cake Pie
When I found this recipe, I knew I had to try it. It is contained in my old Betty Crocker Cookbook that was published in 1961. It intrigued me that it would be called a cake pie.
You will see after it is baked how it got its name. It has a cake-like texture on the top but on the inside it is creamy. As you bite into a piece, your tastebuds do a happy dance! The sweet and the sour, the cake and the pudding texture are a perfect combination.
The crust that was called for was your usual flour crust. However, I decided to make a graham cracker crust that included the addition of lemon cookies.
© 2012 Patricia Scott