Lemon Cake Pie


  • 1 10-inch pie crust, unbaked
  • 1 cup white sugar
  • 1 cup milk
  • 3/4 cup shredded coconut
  • 1/4 cup butter, melted
  • 1/4 cup lemon juice
  • 2 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 lemon, zested
  • 1 1/2 cups whipped cream


Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.

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Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.