Lemon Sponge Pie Recipe

Name: Lemon Sponge Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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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.
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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).
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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.
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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.
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5. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.
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Candied Lemon Slices
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Ingredients
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3/4 cup sugar
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1/4 cup water
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2 lemons, thinly sliced
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Directions
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In large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Sponge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Sponge Pie

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