Lemon Sponge Pie I Recipe

Ingredients
<br>- 1 (9 inch) unbaked pie crust
<br>- 3 tablespoons butter, softened
<br>- 1 ¼ cups white sugar
<br>- 4  egg yolks, beaten
<br>- 3 tablespoons all-purpose flour
<br>- 1 pinch salt
<br>- 1 ¼ cups milk
<br>- 2 tablespoons grated lemon zest
<br>- ⅓ cup lemon juice
<br>- 4  egg whites
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: In a large bowl cream together the butter and sugar until light and fluffy.
<br>step 3: Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 1 (9 inch) unbaked pie crust
- 3 tablespoons butter, softened
- 1 ¼ cups white sugar
- 4 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 ¼ cups milk
- 2 tablespoons grated lemon zest
- ⅓ cup lemon juice
- 4 egg whites

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a large bowl cream together the butter and sugar until light and fluffy.
step 3: Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
step 4: 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.
step 5: 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.

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