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Ingredients
| 9" pie shells: 1 shell |
| salted butter: 3 Tbl (softened) |
| granulated sugar: 1 1/4 cups |
| eggs: 4 (yolks//beaten) |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1 dash |
| 2% milk: 1 1/4 cups |
| lemon zest: 2 Tbl |
| lemon juice: 1/3 cup |
| eggs: 4 (whites) |
Lemon Sponge Pie I
Credit: AllRecipes
User rating:
"Light, lemony pie. Perfect for spring!"
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
- In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
- Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.