Grandma's Lemon Sponge Pie |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Great fresh flavor. Perfect for summer. A way to make the recipe a little leaner would be substitute the sugar for 1 1/2 times the amount with Splenda. Ingredients:
1 unbaked 9-inch deep pie shell |
1 cup sugar |
3 tablespoons butter |
1 1/2 lemons |
2 eggs, divided |
1 cup milk |
1/2 teaspoon salt |
2 -3 tablespoons flour |
Directions:
1. Cream together the sugar and butter. Mix in a separate bowl with a whisk, the zest of 1 lemon, juice of 1 1/2 lemons, 2 egg yolks, milk, salt and flour. Add lemon mixture to sugar and butter. Mix thoroughly. In a separate bowl whip the egg whites until soft peaks form. Fold the egg whites into the lemon/sugar mixture. Pour into unbaked pie shell.
2. Bake at 425F for 15 minutes, then reduce to 350F for 30 minutes or until pie tests done.
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