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Lemon Sponge Pie
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4
Reviews
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By:
Candice Short
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Lemon Sponge Pie uses a 9-inch pie shell, eggs, milk, sugar, flour, salt and lemon juice to create a truly outstanding pie which has great taste and texture in making this lemon pie recipe.
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INGREDIENTS
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3 eggs at room temperature
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2/3 cup lemon juice
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1 cup milk
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1 1/2 cup sugar
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1/4 tsp. salt
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1 9-inch deep crust pie shell
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1/3 cup All-Purpose Flour
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DIRECTIONS
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1:
If the pie crust is frozen, thaw. Separate the egg whites from the yolks. Place them into separate bowls with the whites in a bowl suitable for beating. Beat the egg whites until they easily form peaks.
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2:
In the bowl with the egg yolks, add the milk, sugar, lemon juice, salt and flour. Beat all well to combine. Preheat oven to 350°F.
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3:
Pour the egg whites into the bowl of egg mixture. Attempting to fold the whites into the egg mixture would take for ever, if ever. Vigorously mix the two the combine well ensure all lumps of eggs whites and white streaks are no longer visible in the mixture.
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4:
Place the pie shell onto a baking sheet. Fill the pie shell with the egg mixture. NOTE: There will be about 1 to 1 1/2 cups of filling left. Place the remaining filling into an oven proof bowl and bake at the same time the pie bakes. Place the baking sheet with the pie onto the middle rack of oven and bake for 45 - 50 minutes. Remove to wire rack to cool. Pie will be best if placed into the refrigerator for a couple of hours after cooling.
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