Lemon sponge pie

Lemon sponge pie



  • 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.

Lemon sponge pie
Average rating: 3.1 of 5, total votes: 9
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

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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