Lemon Sponge Pie Recipe

Name: Lemon Sponge Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe for single crust pie; 2 egg yolks; 1 c. sugar; 1/4 c. lemon juice; 2 Tbsp. flour; 1 Tbsp. margarine or butter, melted; 1/8 tsp. salt; 1 c. milk; 2 egg whites; whipped cream for garnish

Servings: persons

1
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
2
Lower temperature to 350u00b0.
3
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
4
Gradually stir in milk.
5
In a small bowl, beat egg whites until stiff peaks form.
6
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350u00b0 for 30 minutes or until knife inserted in center comes out clean.

469

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: 1 recipe for single crust pie, 2 egg yolks, 1 c. sugar, 1/4 c. lemon juice, 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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