Lemon sponge pie
Lemon sponge pie
Ingredients/Components
- 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.
Rating:
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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