Lemon Sponge Pie

Lemon Sponge Pie

Try this light and airy pie recipe for Thanksgiving or Christmas.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
25 mins

Lemon Sponge Pie

Try this light and airy pie recipe for Thanksgiving or Christmas.

Ingredients
  • 1   recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
  • 2   eggs
  • 1/3  cup butter, softened
  • 1   cup granulated sugar
  • 2   teaspoons finely shredded lemon peel
  • 1/4  cup lemon juice
  • 2   tablespoons all-purpose flour
  • 1/8  teaspoon salt
  • 1   cup milk
  • 1   recipe Candied Lemon Slices (see recipe below) (optional)
Candied Lemon Slices
  • 3/4  cup sugar
  • 1/4  cup water
  • 2   lemons, thinly sliced

Related Video
How to Make Lemon Dream Pie

Make this lemon dream pie for your next dessert for a nice citrusy flavor. You can add some berries to accompany the lemon flavor.

Directions
1. 
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.
2. 
Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
3. 
Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
4. 
Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.
5. 
Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.
Candied Lemon Slices
1. 
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.
2. 
Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
3. 
Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
4. 
Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.
5. 
Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 351, Fat, total (g) 18, chol. (mg) 75, sat. fat (g) 8, carb. (g) 44, Monosaturated fat (g) 5, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 27, pro. (g) 5, vit. A (IU) 340.13, vit. C (mg) 4.13, Thiamin (mg) 0.19, Riboflavin (mg) 0.24, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 194, Potassium (mg) 99, calcium (mg) 50.48, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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