Post by chief_cook2 on Jan 21, 2007 17:22:41 GMT -6
Lemon Sponge Pie
3 tablespoons butter, softened
1 1/4 cups sugar
4 eggs, separated
3 tablespoons flour
dash of salt
1 1/4 cups milk
grated peel of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1 unbaked 9-inch pie shell
Preheat oven to 375 degrees.
In large mixing bowl, cream together butter and sugar until light and
fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon
juice. In small bowl with clean beaters beat egg whites until stiff
but not dry. Gently fold whites into the first mixture. Pour mixture
into pie shell.
Bake in 375 degree oven for 5 minutes; reduce heat to 300 degrees and
bake for 45 minutes longer or until top is golden. A wooden pick
inserted in center should come out clean. Cool lemon sponge pie on
rack.
Serves 8.
3 tablespoons butter, softened
1 1/4 cups sugar
4 eggs, separated
3 tablespoons flour
dash of salt
1 1/4 cups milk
grated peel of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1 unbaked 9-inch pie shell
Preheat oven to 375 degrees.
In large mixing bowl, cream together butter and sugar until light and
fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon
juice. In small bowl with clean beaters beat egg whites until stiff
but not dry. Gently fold whites into the first mixture. Pour mixture
into pie shell.
Bake in 375 degree oven for 5 minutes; reduce heat to 300 degrees and
bake for 45 minutes longer or until top is golden. A wooden pick
inserted in center should come out clean. Cool lemon sponge pie on
rack.
Serves 8.