Caketop Lemon Pie

This is my great-grandmother, Harriet Koch's, recipe. It's like lemon bars in a pie. It will taste better in a homemade pie crust.

Caketop Lemon Pie

Cream together:
1 cup sugar
2 Tbsp flour
1 Tbsp butter
pinch of salt
2 egg yolks
3 Tbsp lemon juice
1 cup milk

Fold in:
2 eggs whites, beaten to soft peaks

Fill pie shell. Bake at 350 degrees for 45 minutes.


Good Pie Crust from the food processor (from Kevin's mom)

2/3 cup shortening, chilled (I use 1/2 cup non-hydrogenated shortening, and remaining couple of tablespoons of real butter)
2 cups flour
1/2 tsp salt
1/4 or more ice water

Put flour and salt into processor work bowl. Cut shortening and butter into 1/2 inch chunks and put in work bowl. Process to cornmeal stage, or until you cannot see large shortening chunks. Add water slowly and pulse processor until dough starts to combine into larger mounds. Pausing between pulsing gives the dough a chance to absorb the water without over-processing.

Gather into ball and chill for 1/2 hour. (Or roll and use immediately.) Makes one 9 inch pie shell.