Lemon Sponge Pie
My family and I were traveling around Lancaster County, Pennsylvania one summer and we stopped in a little bakery in Bird-in-Hand. The pie of the day was Lemon Sponge. They were so pretty I bought one. I asked for a plastic fork so I could taste it when I got in the car...The pie didn't last past the "tasting", we had to go in and buy another one. Best Pie ever.
- 9 ” Pie Crust
- 3 Tbsp butter softened
- 1 and 1/2 cups of granulated sugar
- 4 egg yolks
- 3 Tbsp of all-purpose flour
- a pinch of salt
- 1 and 1/4 cup of milk
- 2 Tbsp of grated lemon zest
- 1/3 cup of lemon juice
- 4 egg whites
Cooking time 90mins
Preheat the oven to 375 degrees f.
Cream the butter and sugar together.
Beat the next 6 ingredients into the creamed mixture.
In another bowl, beat the egg whites till stiff but not dry.
Fold the egg whites into the filling and pour mixture into an unbaked pie shell.
Bake at 375 degrees for 15 minutes and then reduce the temperature to 300 degrees.
Cook for an additional 45 minutes or until a toothpick inserted in pie comes out clean.