Although this is called lemon cream cake, it is actually a pie. It sounds like a lemon custard pie, which would be nice for a summer evening, chilled and topped with a bit of whipped cream. Delicious! I might have to make this for my mother’s birthday if she will let me. :-) And, although you might already realize this, where the recipe calls for the rind of the lemon, it should be finely grated.

Lemon Cream Cake

1 c. sugar, 1 c. milk, 1 heaping tbs. butter, 1 heaping tbs. flour, 2 eggs, juice & rind of 1 large lemon.

Cream butter & sugar. Add flour & beaten egg yolks, rind & juice of lemon. Add milk and lastly beaten egg whites. Stir well. Pour into unbaked crust. Bake in slow oven. To test when done, shake pan. If ingredients do not move, it is done. 1 small pie