Lemon Sponge Pie

Lemon Sponge Pie
Lemon Sponge Pie. Photo of Lemon Sponge Pie © Diana Rattray
  • 50 mins
  • Prep: 0 mins,
  • Cook: 50 mins
  • Yield: 8 Servings

This is a lemon sponge pie is made with eggs and fresh lemons and milk.

What You'll Need

  • 3 tablespoons butter, softened
  • 1 1/4 cups sugar
  • 4 eggs, separated
  • 3 tablespoons flour
  • dash of salt
  • 1 1/4 cups milk
  • grated peel of 2 lemons
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 unbaked 9-inch pie shell

How to Make It

  1. Preheat oven to 375 F.
  2. In large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Beat in egg yolks, flour, salt, milk, lemon peel and lemon juice.
  4. In small bowl with clean beaters beat egg whites until stiff but not dry.
  5. Gently fold whites into the first mixture. Pour mixture into pie shell.
  6. Bake in 375 F oven for 5 minutes; reduce heat to 300 F and bake for 45 minutes longer or until top is golden. A wooden pick inserted in center should come out clean.
  1. Cool lemon sponge pie on rack.

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