Lemon Sponge Pie

This sounds a little bit like a chiffon cake in a pie crust and it sounds delicious! I think you could also use orange if you don’t like lemon. For desserts like this, I like to use bakers sugar or caster sugar, which are extra fine. The sugar crystals will not be so obvious when a bite is in your mouth, because we all know one of the worst feelings is salt or sugar crystals grinding between the teeth. Just the thought of it is enough to make you shudder as if you just sucked on a lemon, lol.

Lemon Sponge Pie

6 T butter

1 1/2 c sugar

1/8 t salt

1/3 c lemon juice

grated rind 1 lemon

3 eggs, separated

3 T flour

1/2 c milk

Cream butter, sugar, salt. Add lemon juice, rind & egg yolks. Beat til light and fluffy. Mix in flour & milk. Stir til smooth. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake 425 F 35-40 min til firm.

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