Lemon sponge pie
Lemon sponge pie
Ingredients/Components
- sugar - 1 c
- eggs, separated - 2 item
- boiling water - 3/4 c
- 9-inch pie crust - 1 item
- lemon gelatin - 1 pkg
- Milnot - 2/3 c
- lemon juice and rind - 1 item
How to make lemon sponge pie:
Dissolve gelatin in boiling water. Beat egg yolks, 1/2 cup sugar and grated lemon rind and juice; cook over boiling water (in double boiler), stirring constantly until thickened; add dissolved gelatin, mix well and let cool until thickened. Beat egg whites until frothy, add remaining 1/2 cup sugar gradually, continuing to beat until stiff and fold into gelatin mixture. Whip Milnot until fluffy and fold into filling. Pour into cooled and baked pie shell. Chill in refrigerator until set at least 3 hours.Recipe categories: Desserts, Pie, Pies and tarts.
Rating:
Related ingredients:
sugar, stick margarine, boiling water, cooking oil, sticks butter, fresh cranberries, large eggs, slightly beaten, rhubarb, cut fine, 9-inch baked or graham cracker crust
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