REFRESHING LEMON CAKE PIE | The best taste for Easter

When life gives you lemons, we know that Springtime is here and it is time to enjoy them. This Lemon Cake is put into a delicious pie crust. Is a lovely piece to enjoy during Easter.

We must say that this Lemon Cake Pie has everything you need to make this arrival of spring more special than ever. The lemon flavor gives a freshness that always is so welcoming during this time of year. It is almost as if every bite gives a comforting reminder that spring is indeed here to stay.

Combined with the pie crust, this creation makes an ongoing battle between the buttery flakiness and the refreshing fruitiness. The best part though is that both sides are winners. We hope you’ll be as amazed as we are when trying this perfect recipe that fits perfectly if you want something special for your Easter time this year.

Lemon Cake Pie Recipe

The Pie Crust:

1/2 Cup of Butter
1 and 1/4 Cup of Flour
6 tbs of Sugar
2 Egg Yolks
1 tbs cold Water

Lemon filling:

10 tbsp Butter
1 Lemon (use zest & its juice)
2 eggs
3/4 Cup Sugar
1 tsp Vanilla
1/2 Cup of Flour

P.s. Instead of 1 of the 2 eggs you can use the egg white left from the making of the pie crust.

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Make the crust first:

Mix Butter, Flour, Sugar, and Egg yolks into a crumbly dough.
Add water. Roll out the dough on a floured surface so it fits a 9-10-inch form. Let it rest in the fridge for 20 minutes while you mix the lemon
filling. Here you can turn on the oven to 350 F.

…then the lemon filling:

After the crust is pre-baked for 10 minutes, take it out and turn up the oven to 400 F.
Melt the butter, add the lemon zest and juice, and the rest of the
ingredients. Mix it well. Pour the batter into the pre-baked crust.
Bake in the middle for about 15-20 minutes depending on how soft you
want the filling to be.
Let it cool down before you enjoy it. (Sprinkle it with powdered sugar if desired.)