Sue’s Lemon Puddingcakepie


Pie Dough:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• cup vegetable shortening, chilled, cut in small pieces
• cup ice water (about)


• 6 tablespoons unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, separated, room temperature
• 1/3 cup fresh lemon juice
• grated zest of 2 large lemons
• 4 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups milk

Pie Dough: 

  1. In a large bowl, whisk together the flour and salt.
  2. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse meal.
  3. Tossing the flour mixture with a fork, sprinkle in the ice water, mixing just until the dough is moist enough to hold together when pinched between your thumb and forefinger.
  4. Gather the dough up to form a thick flat disk, and wrap it in waxed paper.
  5. Refrigerate for at least 1 hour or overnight. Position a rack in the lower third of the oven, and preheat to 425 degrees.


  1. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is crumbly and pale yellow, about 2 minutes.
  2. Beat in the egg yolks, lemon juice and zest, flour and salt.
  3. On low speed, beat in the milk.
  4. In a grease-free medium bowl, using a hand-held electric mixer set at low speed, beat the egg whites until foamy. Increase the speed to high and beat just until the whites form stiff peaks. Stir about one fourth of the beaten whites into the lemon mixture, then fold in the remaining whites.
  5. On a lightly floured surface, roll out the dough to form a 14-inch circle about 1/8 inch thick. Transfer it to a 10-inch round pie plate. Fold over 1-inch of the excess dough and flute the edges decoratively. Pour in the filling, and place the pie plate on a baking sheet.
  6. Bake for 10 minutes at 425 degrees. Reduce oven temperature to 350 degrees and continue baking until the top of the pie is deep golden brown and springs back when pressed in the center, about 35 to 40 minutes.
  7. Cool the puddingcakepie completely on a wire cake rack before serving.


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