Lemon Sponge Pie Recipe

4      Reviews by:    Candice Short   Lemon Sponge Pie uses a 9-inch pie shell, eggs, milk, sugar, flour, salt and lemon juice to create a truly outstanding pie which has great taste and texture in making this lemon pie recipe.    Food Category:    Pies and Pastries Cuisine Origin:    Pennsylvanian Dutch    Servings: 8 Nutrition facts:218 calories3.5 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 3 eggs at room temperature
• 2/3 cup lemon juice
• 1 cup milk
• 1 1/2 cup sugar
• 1/4 tsp. salt
• 1 9-inch deep crust pie shell
• 1/3 cup All-Purpose Flour

DIRECTIONS

• If the pie crust is frozen, thaw. Separate the egg whites from the yolks. Place them into separate bowls with the whites in a bowl suitable for beating. Beat the egg whites until they easily form peaks.
• In the bowl with the egg yolks, add the milk, sugar, lemon juice, salt and flour. Beat all well to combine. Preheat oven to 350°F.
• Fold lemon mixture into egg whites making sure there are no lumps of egg whites or white streaks left in the batter once all ingredients are mixed together. Note: Once the lemon mixture and the egg whites are combined, trying to fully incorporate the two by "folding" will not work. Best results will be obtained by vigorously mixing the two.
• Pour mixture into the pie shell. Place on baking sheet. Place in the heated oven and bake until golden brown, 45 - 50 minutes. Cool completely and refrigerate a couple of hours to let filling set. Serve with sweetened whipped cream if desired. NOTE: There will probably be 1 - 1 1/2 cups of the filling left even with the pie shell full. Place the excess in an oven-proof bowl and place into the oven along with the pie. The excess will bake nicely in the oven-proof bowl.

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