"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Sponge Pie Recipe

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

Contributor:  
Contributor:  
Ann Shackelford
Added: Wednesday, April 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp of butter
1 cup of sugar
2 eggs, separated
2 tbsp flour
1 cup of milk
1 lemon, juice and rind
1 unbaked pie shell

Directions:
Directions:
Cream butter and sugar
Add well beaten egg yokes and flour
Beat well
Fold in well beaten egg whites
Place in unbaked pie crust and bake at
400-degrees for about 25 to 30 minutes.
Pie is done when knife inserted halfway and comes out clean.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I also like to cut up fresh picked strawberries, squeeze a lemon over them, add a bit of sugar and set these aside until pie is done and cooled. Then I spoon the strawberries over the pie.

 

 

 

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