Mom's Lemon Sponge Pie
Mom's Lemon Sponge Pie recipe
Yield
8 servingsPrep
½ hrsCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 |
lemon
|
*
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1 | each |
lemon
|
*
|
| 79 | ml |
lemon juice
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
In large bowl, cream together butter and sugar until fluffy.
Beat in egg Yolks, flour, salt, milk, lemon peel (Grated from your lemon) and juice.
In small bowl with clean beaters.
Beat 2 egg whites until stiff but not dry Then fold these into the milk mixture and pour into pie shell and bake in a preheated oven 375 for 15 minutes.
Reduce the heat to 300 degrees F and bake 45 min more.
Top will be golden brown and an inserted knife will come out clean.
