Lemon Sponge Pie I

Lemon Sponge Pie I
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    259

A classic lemon sponge pie, reimagined. This airy and bright dessert is a celebration of spring, featuring a delicate balance of sweet and tart flavors encased in a flaky crust.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    117 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    195 mg
  • Sugar
    34 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This may take 3-5 minutes. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins In the same bowl, beat in the beaten egg yolks, all-purpose flour, salt, whole milk, lemon zest, and fresh lemon juice until well combined. (3 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a separate, clean bowl, using clean beaters, beat the room-temperature egg whites until stiff, glossy peaks form. Be careful not to overbeat. (5 minutes)

Image Step 05
05 Step

Recipe View 5 mins Gently fold the beaten egg whites into the lemon mixture in two additions, being careful not to deflate the egg whites. (5 minutes)

Image Step 06
06 Step

Recipe View 1 mins Pour the mixture into the prepared unbaked pie crust. (1 minute)

Image Step 07
07 Step

Recipe View 15 mins Bake in the preheated oven for 15 minutes. (15 minutes)

Image Step 08
08 Step

Recipe View 45 mins Reduce the oven temperature to 300°F (150°C) and continue baking for an additional 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (45 minutes)

Image Step 09
09 Step

Recipe View 1 hrs Let the pie cool completely on a wire rack before serving. This helps the filling set properly. (60 minutes)

For the best flavor, use fresh, high-quality lemons.
Be careful not to overbeat the egg whites, as this can make the pie tough.
If the crust starts to brown too quickly, tent it with aluminum foil.
Cooling the pie completely is crucial for the filling to set properly. Resist the urge to cut into it too soon!
A stand mixer makes creaming the butter and sugar much easier, but a hand mixer works well too.

Muriel Weimann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 86 Ratings)
Total Reviews: (5)
  • Devon Legros

    I followed the recipe exactly, and it turned out beautifully. The instructions were clear and easy to follow.

  • Tillman Stiedemann

    This recipe is a keeper! I've made it several times now, and it's always a success.

  • Andrew Haag

    The cooling time is essential. I tried to cut into it too soon, and it was a little runny, but after it cooled completely, it was perfect.

  • Rhiannon Durgan

    This pie was a huge hit at our family gathering! The lemon flavor is perfectly balanced.

  • Orrin Brakus

    My crust browned a bit too quickly, so I covered it with foil halfway through the baking time. It worked perfectly!

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