This lemon dessert is part cake, part pie and all good.

Lemon Cake Pie

1 (9-inch) unbaked pie crust
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1/8 teaspoon salt
2 large eggs, separated
1 large lemon, juiced and zested
1 cup milk

1. Preheat oven to 350°F (175°C).
2. Bake pie crust for 5 minutes. Set aside to cool. (Leave oven on.)
3. In a large bowl combine sugar, flour, butter, salt and egg yolks; beat until smooth. Add lemon juice and zest. Beating slowly, add milk to combine.
4. In another bowl with an electric mixer on medium speed, beat egg whites until stiff. Fold into lemon mixture. Pour into pie shell and bake for 40 minutes, or until center is set.

Makes 8 servings.