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Lemon Sponge Pie I
Lemon Sponge Pie I
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Light and airy baked lemon pie with fluffy egg whites, buttery milk batter, baked until golden. Serve with homemade blueberry syrup.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 3 tablespoons butter, softened
  • 1.25 cups white sugar
  • 4 egg yolks, beaten
  • 3 tablespoons all-purpose flour
  • 1.25 cups milk
  • 2 tablespoons grated lemon zest
  • 0.33333298563957 cup lemon juice
  • 4 egg whites
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Cream together butter and sugar in a large bowl until fluffy and light.
  • Incorporate the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture through a thorough beating.
  • Using a clean bowl and beaters, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the filling and pour the mixture into the unbaked pie shell.
  • Bake at the initial temperature for 15 minutes, then lower the temperature to 300 degrees F (150 degrees C) and continue baking for another 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

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