Lemon Sponge Pie
By Barbara Howard sewgrandmother
When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. Lemon sponge pie is one of my favorites. Lemon Sponge Pie is a quick, easy and special dessert or sweet treat.
pie pastry, prepared
finely shredded lemon peel
1Preheat oven 325 degrees
1. Separate egg yolks from whites; place whites in medium bowl and set aside. In a large bowl beat butter until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
22. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
3. Cool on a wire rack. Once the pie is cool put it in the refridgerator and chill at least two
hours or even over night before serving.
3Bake for 45 minutes.