"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Lemon Sponge Pie Recipe

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This recipe for Lemon Sponge Pie, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
1 c. sugar
1/4 c. fresh lemon juice
2 T. flour
1 T. margarine or butter, melted
1/8 tsp. salt
1 c. milk
2 egg whites

Directions:
Directions:
Bake a single crust pie shell at 450F for 5 minutes, foil covered, then 5 minutes without the foil. Cool.
Turn oven to 350F.
Beat yolks slightly with a fork. Stir in sugar, lemon juice, flour, margarine and salt. Gradually stir in milk until well mixed.
In a small mixer bowl, beat egg whites on high until stiff peaks form. Fold into egg yolk mixture. Pour filling into shell while the pan is on the oven rack.
Bake for 30 minutes or until knife inserted near center come out clean.

Personal Notes:
Personal Notes:
I learned to make this because it was my Dad's favorite pie. He isn't the only one who liked it!
If you make this pie and test it with a knife, the knife leaves a mark on the beautiful top. I go by whether the filling jiggles (it should a little) and the color of the top. It should look brown but not too dark.
This came from a Better Homes and Garden magazine from August 1988.

 

 

 

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