Lemon Sponge Pie II

Milk, sugar, lemon juice, butter, egg yolks and a smidgen of lemon rind are stirred together and then combined with beaten egg whites. This light and fluffy filling is then spooned into a pastry shell and baked until golden.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 235 Calories

Ingredients

• 1 cup white sugar
• 1 cup milk
• 2 egg whites
• 1 tablespoon butter, melted
• 3 tablespoons all-purpose flour
• 2 egg yolks, beaten
• 1 tablespoon grated lemon zest
• 1 (9 inch) pie shell
• 2 ½ tablespoons fresh lemon juice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.

Step 3

In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.

Step 4

Bake in preheated oven for 25 to 30 minutes, until golden brown on top.