Classic Lemon Cake Pie
|9 inch pie crust||1|
|Eggs||3 , separated|
|Grated lemon peel||2 Tablespoon|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Gold medal all purpose flour||1⁄3 Cup (5.33 tbs)|
Heat oven to 350°.
Beat egg whites in large mixer bowl until stiff peaks form; reserve.
Beat egg yolks; beat in lemon peel, lemon juice and milk.
Add sugar, flour and salt; beat until smooth.
Beat lemon mixture into egg whites on low speed until blended, about 1 minute.
Pour into pastry-lined pie plate.
Bake until golden brown, 45 to 50 minutes.