Lemon Cake Pie Food

LEMON CAKE PIE

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.

LEMON CAKE PIE

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

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!

LEMON PILLOW CAKE

Steps:

• Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
• Place spoonfuls of lemon pie filling in blobs over batter.
• Bake as directed on box.
• Cake batter covers blobs to create pockets of lemon filling inside.
• Let cool completely.
• Mix together frosting and cool whip and spread on cake.
• Keep refrigerated.

LEMON PIE CAKE

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 !

LEMON CHEESE CAKE PIE

Steps:

• In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.
• In a larger mixing bowl, beat cream cheese until light.
• Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).
• Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.
• Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.