This sounds really yummy. I love lemon cake and pie because it usually isn’t as sweet as chocolate can be. Plus when you use fresh lemons it can be a divine experience. Now, this recipe makes a custard pie filling but it’s confusing that the information on the pie crust was on the back of the paper. Could that just be a note concerning the diameter of the crust? It makes sense to me that you put the unbaked crust into your dish, then put the custard mixture inside it before baking. Gramma A or Diane B, do you concur? You two are my go-to bakers, heh.
Lemon Cake Pie
1 cup sugar
1/4 cup flour
1/4 cup melted butter or margarine
1/8 teaspoon salt
2 eggs separated
2 l2mons juice & grated peel
1 cup milk
1 unbaked pie shell
Combine sugar, flour, butter, salt & egg yolks. Beat until smooth. Beat in lemon juice & peel. Add milk beating slowly. Beat egg whites stiff but not dry. Fold in. Bake at 375 about 40 minutes or until filling is firm
1 9 in pie shell or 8 in according how deep your dish is
Gram's Recipe Box 
You would make the pie crust dough, shape it into the pan, pour the custard filling in and then bake. About 15 minutes or so before the end of baking, peek and if the crust if getting too brown, cut a ring of foil to cover the crust.
The only time you pre-bake your crust is if you have a graham cracker or cookie crumb crust or you’re doing a no-bake style pie. I have a fabulous chocolate petal crust recipe that doubles as refrigerator cookie dough. Divine for my Chocolate Brandy Alexander pie.
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Since the recipe doesn’t say bake the crust ahead to time, I would do it all at once. You might also want to bake the crust and cook the custard separately – like a chocolate pudding pie. I would hate to make a mess and have to eat the first one and then do it again. (Yum) I love lemon almost as much or more than chocolate.
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Thank you for this nice site. I look forward to using it.
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I was curious about where you got this recipe? My grandmother made a lemon cake pie all the time and my mom and I were wanting to make it but couldn’t find our copy of the recipe so I started looking around online to see if we could find a similar one. This one looks just like her recipe, but what is so uncanny is that it looks just like her handwriting and the writing style!
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Hi Melissa, I’m sorry I missed your comment earlier and I am just now replying. I get my recipes through antique shops and auctions online. It is quite possible your grandmother gave this recipe to someone and that person’s collection of recipes ended up for sale. Regardless, I am happy you have found the recipe you wanted!!
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I have a question, this is the same thing my family made but without the crust. we called it lemon sponge. My question is also related to the crust (that ‘s a good question – should it be baked first) well i want to know if i can use a graham cracker crust – making this sort of like a key lime pie….. oh yes, my mouth is watering thinking of it – hope you have some thoughts on that :-)
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I don’t see any reason you could not make this in a graham cracker crust. I bet it would be just as delicious!
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