lemon sponge pie

★★★★★ 1 Review
sewgrandmother avatar
By Barbara Howard
from Columbia, SC

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.

★★★★★ 1 Review
serves 8 servings
prep time 25 Min
cook time 45 Min

Ingredients For lemon sponge pie

  • 1
    pie pastry, prepared
  • 2
  • 1/3 c
    butter, softened
  • 1 c
    sugar, granulated
  • 2 tsp
    finely shredded lemon peel
  • 1/4 c
    lemon juice
  • 2 Tbsp
    flour, all-purpose
  • 1/8 tsp
  • 1 c

How To Make lemon sponge pie

  • 1
    Preheat 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).
  • 2
    2. 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.
  • 3
    Bake for 45 minutes.

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