Best 7 Lemon Pie Cake Recipes

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Indulge in a symphony of flavors with our tantalizing Lemon Pie Cake, a culinary masterpiece that harmonizes the zesty tang of lemons with the comforting embrace of a moist and fluffy cake. This delightful treat is an irresistible fusion of textures, featuring a crisp and flaky crust that crumbles at the touch, a velvety smooth lemon filling that bursts with citrusy goodness, and a delicate crumb topping that adds a touch of rustic charm. As you savor each bite, the vibrant lemon flavor dances on your palate, leaving you refreshed and craving more. This recipe also includes variations to cater to different preferences, including a luscious Lemon Cream Pie with a creamy and tangy filling, a refreshing Lemon Blueberry Pie that bursts with juicy blueberries, and a delightful Lemon Meringue Pie topped with a cloud-like meringue. Embark on a culinary adventure and discover the perfect lemon pie to satisfy your sweet cravings.

Let's cook with our recipes!

LEMON CAKE PIE



Lemon Cake Pie image

From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!

Provided by Engrossed

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 9-inch deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
1 1/2 cups sugar
2 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated lemon peel, I usually add more
5 tablespoons fresh lemon juice, please use fresh
3 eggs, separated
1 1/4 cups milk, I use 2%

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!

4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE



4-Layer Sky-High Lemon Meringue Cake Pie image

2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!

Provided by Chef Pisces

Categories     Pie

Time 40m

Yield 1 1, 6 serving(s)

Number Of Ingredients 19

2 prepared pie crusts (refrigerated or frozen)
16 ounces williams-sonoma meyer lemon poundcake mix
2 (4 ounce) packets gelatin
1 large egg
2 tablespoons heavy cream
2/3 cup cornstarch
2/3 cup sifted cake flour
2 1/4 teaspoons salt
2 1/4 cups sugar
10 large egg yolks, lightly beaten
1 cup fresh lemon juice
4 tablespoons lemon rind
8 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup extra finely granulated sugar
1/4 teaspoon salt
1 tablespoon cream of tartar
1 teaspoon pure vanilla extract
1/3 cup powdered sugar

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



Lemon Cake Pie image

A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.

Provided by Jess Michael

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 10-inch pie crust, unbaked
1 cup white sugar
1 cup milk
¾ cup shredded coconut
¼ cup butter, melted
¼ cup lemon juice
2 large eggs, separated
3 tablespoons all-purpose flour
1 lemon, zested
1 ½ cups whipped cream

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.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 44.8 g, Cholesterol 72.7 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 9.7 g, Sodium 222.3 mg, Sugar 30.2 g

LEMON CAKE PIE



Lemon Cake Pie image

Make and share this Lemon Cake Pie recipe from Food.com.

Provided by sweetcakes

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

9 inches pie crusts
2 eggs, seperated
1 1/2 tablespoons flour
1 1/4 tablespoons melted butter
1 lemon, juice of
1/2 teaspoon lemon zest
1 cup sugar
1/4 teaspoon salt
1 1/4 cups milk
1 1/2 tablespoons grated lemon rind

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.

LEMON CAKE PIE



LEMON CAKE PIE image

Categories     Dessert     Lemon

Yield 8

Number Of Ingredients 8

1 c sugar
1/2 c butter
1 T flour
1/2 c milk
4 egg yolks
juice of 2 lemons
rind of 1 lemon
4 egg whites

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



Lemon Pie Cake image

Make and share this Lemon Pie Cake recipe from Food.com.

Provided by BRENDA PITTMAN

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 6

1 (18 ounce) box lemon cake mix
4 eggs
21 ounces lemon pie filling
1 (3 ounce) package cream cheese
2 cups powdered sugar
1 1/2 teaspoons vanilla

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 !

Nutrition Facts : Calories 234.2, Fat 6.8, SaturatedFat 2.1, Cholesterol 59.4, Sodium 243, Carbohydrate 40.1, Fiber 0.3, Sugar 28.7, Protein 3.4

LEMON CAKE PIE



Lemon Cake Pie image

A refreshing pudding cake in pastry-called Lemon Sponge Pie by the Pennsylvania Dutch.

Provided by Vicki Butts (lazyme)

Categories     Pies

Time 1h

Number Of Ingredients 8

pastry for 9-inch one-crust pie
2 eggs, separated
1 Tbsp grated lemon peel
1/2 c lemon juice
1 c milk
1 c sugar
1/4 c all purpose flour
1/4 tsp salt

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.

Tips:

  • Use fresh lemons. Fresh lemons will give your cake the best flavor. If you can't find fresh lemons, you can use bottled lemon juice, but be sure to use 100% lemon juice, not a lemon-lime blend.
  • Zest the lemons before juicing them. The zest of the lemon contains a lot of flavor, so be sure to zest the lemons before you juice them. You can use a Microplane zester or a vegetable peeler to zest the lemons.
  • Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Lemon pie cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made with ingredients that you probably already have on hand. So next time you are looking for a sweet treat, give this lemon pie cake a try. You won't be disappointed!

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