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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Sponge Pie Recipe

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This recipe for Lemon Sponge Pie is from The Bennett 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:  
Pie crust for 9" pie shell.
4 eggs, separated
2/3 c. sugar
2 Tbsp. flour
1 Tbsp. grated lemon zest
1/3 c, lemon juice
2/3 c/ milk
2 Tbsp. melted butter
Directions:
Directions:
Preheat oven to 350º. Line pie dish with pastry, flute edges.
Beat egg whites in large bowl until foamy. Add 2 Tbsp. sugar, and beat until soft peaks form. Set aside.
Beat egg yolks and remaining sugar until thick and light yellow. Beat in flour, lemon zest, and juice, milk and butter. Fold into meringue until no streaks of white remain. Pout into pastry shell.

Bake in oven for 35 minutes, or until top is golden brown. Do not over bake.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great recipe from Lorene Elford. Lemon pie without the baked meringue and need for refrigeration.

 

 

 

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