LEMON SPONGE PIE RECIPE - (4.4/5)
Provided by theinletgirl
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees f. Cream the butter and sugar together. Beat the next 6 ingredients into the creamed mixture. In another bowl, beat the egg whites till stiff but not dry. Fold the egg whites into the filling and pour mixture into an unbaked pie shell. Bake at 375 degrees for 15 minutes and then reduce the temperature to 300 degrees. Cook for an additional 45 minutes or until a toothpick inserted in pie comes out clean.
LEMON SPONGE PIE
This lemon pie has a light and airy texture because the egg whites are beaten until fluffly, then folded into the filling. This delicious pie recipe was posted in a Better Homes and Gardens magazine.
Provided by CarolAT
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
- Separate egg yolks from whites; place whites in medium bowl and set aside.
- In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
- Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust.
- Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center.
- Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices.
- Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.
LEMON SPONGE PIE I
Light, lemony pie. Perfect for spring!
Provided by Kitty
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
- In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
- Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 47.1 g, Cholesterol 116.9 mg, Fat 14.8 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 195.1 mg, Sugar 33.5 g
LEMON CAKE PIE
A refreshing pudding cake in pastry-called Lemon Sponge Pie by the Pennsylvania Dutch.
Provided by Vicki Butts (lazyme)
Categories Pies
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350°.
- 2. Prepare pastry.
- 3. Beat egg whites until stiff peaks form.
- 4. Beat egg yolks. Add lemon peel and juice and milk; beat.
- 5. Add sugar, flour and salt; beat until smooth.
- 6. Fold into egg whites. Pour into pastry-lined pie pan.
- 7. Bake 45 to 50 minutes.
- 8. Serve warm or cool; if desired, top with whipped cream.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
COLONEL SANDERS' LEMON SPONGE PIE
Make and share this Colonel Sanders' Lemon Sponge Pie recipe from Food.com.
Provided by Colonel Sanders
Categories Dessert
Time 1h10m
Yield 1 pie, 9 serving(s)
Number Of Ingredients 10
Steps:
- Temper butter.
- Cream butter and sugar thoroughly.
- Add remaining ingredients except egg whites.
- Fold in stiffly beaten egg whites.
- Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
- Reduce oven to 300 degrees F, until tests done - about 45 minutes.
More about "lemon sponge pie recipe 445"
LEMON SPONGE PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 351 per servingTotal Time 25 mins
- Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.
- Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
- Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
- Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.
LEMON SPONGE PIE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Ratings 6Calories 307 per servingCategory Dessert
- Preheat oven to 350 degrees. Roll your dough out and place into a 9 inch pie plate. Place pie plate on top of a baking sheet. Crimp edges. If using a pre-made crust, thaw before using.
- Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt; beat until smooth.
- Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
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