Grandma Lulu Bancroft’s Lemon Cake Pie

This was by far the most fun thing to cook for Patty and Raymond today!  It smelled divine and I told Patty that I was going to have to come home and make one for us so that we could try it but I’m too tired today from all the cooking so it will have to be another day.

1 pie crust (I cheated and used a Pillsbury frozen one because I knew how much I had to make today and knew I wouldn’t have the time to make a pie crust from scratch)

1 1/2 cups sugar

3 heaping tablespoons flour

1/3 cup butter

2 small – medium lemons

3 eggs, separated

1 1/2 cups milk

Combine sugar and flour.  Cut in butter with 2 knives or better yet a pastry blender until pea size.  Zest the 2 lemon rinds then juice the 2 lemons.  Add lemon zest and juice to the butter mixture.  Add the yolks of 3 eggs and beat well.  Add the milk to the mixture and mix well.  Beat the egg whites until stiff peaks form and the fold them into mixture.  Pour into pie shell that has been baked for about 5 minutes to help set the bottom.  Bake in a 425 oven for 10 minutes then reduce heat to 375 for about 30 minutes longer.  Put pie on rack closest to bottom of oven.  You may have to cover edges of crust with foil to keep from burning.

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