Lemon Sponge Pie
This Lemon Sponge Pie is an easy pie recipe with refreshing lemon flavor and light and airy texture. It makes a deliciously light treat.
Servings 8 servings
- 1 pie crust homemade or store bought
- 3 eggs separate, yolks from whites, separated
- 2/3 cup lemon juice
- 1 cup milk
- 1 1/2 cups sugar
- 1/3 cup flour
- 1/4 tsp salt
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
Serving: 8servings | Calories: 307kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 196mg | Potassium: 110mg | Sugar: 39g | Vitamin A: 140IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 1.1mg