Lemon Sponge Pie

Tart and sweet that pretty much sums up a Lemon Sponge Pie.  To Read More, Click On The Recipe Title.


The batter separates into two layers while it bakes to give you somewhat of a cakey top and a smooth custardy bottom. I love this pie, it's a little bit of work but well worth the trouble. Make it with a pre-made pie crust to save you some time. If you love the fresh tart taste of lemons you'll love this pie!

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Lemon Sponge Pie
Betty Crocker Baking Classics
Adapted

Pastry for 9 inch one crust pie
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