Sugar High Friday !

This is my first ever blogging event! I'm so excited! Helen, Tartlette is hosting Sugar High Friday ,her theme is citrus. This is a monthly event that was started by Jennifer The Domestic Goddess . I chose to make a pie for this month's theme. Around here we call this a Lemon Sponge Pie, and if you've never had one you're in for a treat! You can see the 2 layers very clearly. This pie has a cake like top with a nice smooth lemon flavor bottom. We've got the best of both worlds with this pie, I got this recipe from a cookbook I have call Betty Crockers Baking Classics. They labeled it Lemon Cake Pie, but in Pennsylvania, we call this Lemon Sponge Pie. You can go to any farmers market and find this pie! It may be alittle time consuming but trust me, you'll want to make it again and again! I did make an adaption, I used 1 1/2 cups of sugar instead of 1 1/4, the recipe called for beating the stiffly beaten egg whites into the mixture on low speed for about a minute, I folded them in.

Lemon Sponge Pie

Betty Crocker Baking Classics

Adapted

Pastry for 9 inch one crust pie ( I used Paula Deens Perfect Pie Crust Recipe )

3 eggs, separate
2 tbls grated lemon peel
2/3 cup lemon juice
1 cup milk
1 1/2 cups sugar
1/3 cup flour
1/4 tsp salt

Heat oven to 350 degrees.

Prepare pastry

Beat egg whites in a large mixer bowl until stiff peaks form, reserve. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. fold lemon mixture into egg whites. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream if desired