Recipe: Lemon Cake Pie (using beaten egg whites, 1950's)

LEMON CAKE PIE
"When cut there will be a delicate cake on top of the pie filling."


1 cup sugar
1/4 cup flour
1/4 cup butter or margarine, melted
2 eggs, separated
1/8 teaspoon salt
2 lemons, juice and grated peel
1 cup milk
1 (9-inch) unbaked pie shell

Combine sugar, flour, butter, egg yolks and salt; beat until smooth. Beat in lemon juice and lemon peel. Add milk, beating slowly; set aside.

Beat egg whites stiff but not dry; fold into lemon mixture; set aside.

Bake empty pie shell at 350 degrees F for 5 minutes. Pour in filling. Bake 40 minutes longer or until filling is firm.

Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com (about the collection)