Lemon sponge pie

Lemon sponge pie

Lemon sponge pie

Lemon sponge pie photo 1
Lemon sponge pie photo 2


  • flour - 2 Tbsp
  • eggs, separated - 3 item
  • grated lemon rind - 2 tsp
  • 9-inch unbaked pastry shell - 1 item
  • lemon juice concentrate - 1/3 c
  • yellow food coloring optional - 1 item
  • can sweetened condensed milk not evaporated - 1 oz

How to make lemon sponge pie:

Preheat oven to 375°. Bake pastry shell 10 minutes and remove from oven. Reduce oven temperature to 350°. In a large mixer bowl, combine remaining ingredients except egg whites; mix well. In small mixer bowl, beat egg whites until stiff but not dry; fold into lemon mixture. Pour into prepared pastry shell. Bake 25 minutes or until set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Recipe categories: Desserts, Pie, Pies and tarts.

Lemon sponge pie
Average rating: 3.3 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, stick margarine, margarine, can condensed milk, sugar, divided, medium-sized can your favorite fruit peaches, pineapple or blueberry
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