This Blue-Ribbon Cake Is a Pie

“Grandma Faye and Great Aunt Betty just had a knack for baking marvelous homemade goodies,” Julie A. Ambrosia writes. “Their wonderful talents have been handed down to me, and I have many blue ribbons to show for it. This recipe is very special, a blue ribbon favorite of mine.”

MARYVILLE’S LEMON-ALMOND CAKE PIE

1 cup sugar

1/4 cup sifted flour

1/4 teaspoon salt

1 1/2 teaspoons grated lemon zest

1/4 cup butter, melted

3 eggs, separated (at room temperature)

1 1/4 cups milk

1/4 cup lemon juice

1 unbaked (9-inch) pie shell

Slivered almonds

Combine sugar, flour, salt and lemon zest. Blend in melted butter. Add egg yolks, 1 at time, beating until well blended. Gradually stir in milk and lemon juice.

In separate bowl, beat egg whites until soft peaks form. Fold into filling. Turn in to unbaked pie shell. Sprinkle with slivered almonds. Bake at 425 degrees 10 minutes. Reduce heat to 325 degrees and bake 25 to 30 minutes longer or until filling is firm. Makes 6 to 8 servings.

Note: Pie is best when served still slightly warm.

--JULIE A. AMBROSIA, Thousand Oaks