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Lemon Sponge Pie

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Submitted by: evemarie3627009

 

Try this lemon sponge pie for dessert tonight. Garnish the top with thinly sliced lemons for a formal or fun look.
 

Ingredients

  • Crust:
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/3 cup cold vegetable shortening, cut up
  • Filling:
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp butter, cut up
  • 2 eggs, separated, at room temp
  • 2 tsp grated lemon zest
  • 3 tbsp lemon juice
  • 1 cup milk
  • garnish:
  • powdered sugar
  • thinly sliced lemons

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Method

In a bowl, combine the flour and salt. Add the shortening and blend until mixture resembled coarse meal. Add enough ice water to make a dough that will hold together. Pull together into a ball. Chill if necessary up to one hour. Roll out to fit a 9 inch pie pan, and crimp the edges. Refrigerate while preparing the filling. In a bowl, combine the sugar and flour. Add the butter, egg yolks, lemon rind, and lemon juice. Beat with hand mixer until light and fluffy. Mix in the milk. This mixture will be thin. In another bowl, beat the whites with a pinch of salt until they hold stiff peaks. Blend into the lemon mixture thoroughly. Mixture will be soupy. Pour into prepared pie shell. Bake at 425 F for 15 minutes. Reduce heat to 350F and bake another 30-35 minutes longer until a tester comes out clean. Top will be golden brown. Let pie cool in pan on rack. Dust with powdered sugar before serving.

 

Notes:

 

Number of Servings:

 

Submitted by: evemarie3627009 ()

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