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PENNSYLVANIA DUTCH LEMON SPONGE PIE Recipe

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This recipe for PENNSYLVANIA DUTCH LEMON SPONGE PIE, by , is from Grandmother Kathryn's Baking Recipes, 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!

Contributor:  
Contributor:  
Judith Beck

Category:
Category:

Ingredients:  
Ingredients:  
1 nine inch unbaked pie crust

cup melted butter
1 cup granulated sugar
3 Tbsp flour
3 slightly beaten egg yolks
3 egg whites.
1 cup milk
3 Tbsp lemon juice

Directions:
Directions:
Preheat oven to 425

Cream butter and sugar.
Add flour.
Add egg yolks, lemon juice and milk.

Beat egg whites until stiff and fold into batter.
Pour mixture into the pastry shell.

Bake for 10 minutes.
Reduce oven temperature to 325 and bake 25 minutes more.

 

 

 

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