This Lemon Sponge Pie is an easy pie recipe with refreshing lemon flavor and light and airy texture. It makes a deliciously light treat.
Course Dessert
Cuisine American
Keyword Lemon Pie, Sponge Pie
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 307kcal
Author Mary Malone
Ingredients
1pie crusthomemade or store bought
3eggsseparate, yolks from whites, separated
2/3cuplemon juice
1cupmilk
1 1/2cupssugar
1/3cupflour
1/4tspsalt
Instructions
Preheat oven to 350 degrees. Roll your dough out and place into a 9 inch pie plate. Place pie plate on top of a baking sheet. Crimp edges. If using a pre-made crust, thaw before using.
Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.
Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt; beat until smooth.
Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a couple hours to let the filling set.Serve with sweetened whipped cream if desired