Lemon Cake Pie
|Eggs||3 , separated|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|9 inch unbaked pie shell||1|
|Whipped cream||(as required)|
In a mixing bowl, beat egg yolks until well blended.
Add lemon juice and milk.
Add sugar and whole wheat flour, and whip until smooth.
In Bosch bowl, whip egg whites until they peak.
Fold lemon mixture into egg whites until blended.
Pour into unbaked pie shell.
Bake in a 350Â°F. oven for 45 minutes or until top is golden brown.
Serve with whipped cream.