| You are here: | About>Food & Drink>Southern Food> Dessert and Cake Recipes> Pie Recipes> Lemon Pie Recipes> Lemon Sponge Pie - Recipe for a Light and Fluffy Lemon Sponge Pie |
 | Southern Food |
Topics
Appetizers and SnacksBeef and Lamb RecipesChicken & Turkey RecipesCrockpot RecipesCasserole RecipesPork and Ham RecipesFish and Seafood RecipesCookies and Candy RecipesDessert and Cake RecipesFruit and Vegetable RecipesRice, Pasta, EggsBread RecipesRecipes by TypeCooking BasicsSouthern Regional Food | At a Glance Course : Dessert, Pies Type of Prep : Bake Cuisine : U.S. Regional Lemon Sponge PieLemon sponge pie is made with eggs and fresh lemons and milk. INGREDIENTS:
PREPARATION:Preheat oven to 375°.
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° oven for 5 minutes; reduce heat to 300° 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.
More Lemon Pie
Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews  |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |