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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Sponge Pie Recipe

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This recipe for Lemon Sponge Pie is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cab (22 ounces) lemon pie filling
3/4 cup milk
2 tablespoons butter, melted
2 egg yolks, beaten
2 egg whites
1/4 cup sugar
graham cracker crumbs
1 9-inch pastry shell, unbaked
Directions:
Directions:
Mix pie filling, milk, butter and beaten egg yolks. Beat egg whites, gradually adding sugar, until stiff but not dry. Fold into pie filling mixture. Pour into pastry shell. Cover with graham cracker crumbs. Bake at 350 degrees for 30-35 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from Lucky Leaf Lemon Pie Filling can. 05/28/09 - It is excellent. I did not use the pie crust but put in half cup baking cups.

 

 

 

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