Thursday, March 11, 2010

Lemon Sponge Pie

We've been having some amazing Spring-like weather in Seattle and I noticed some really nice looking lemons in the grocery store produce section. I suspect they are from South America and are really fresh. So I decided a springtime dessert was in order.

An interesting recipe I found online. It's essentially a lemon pie, that while baking forms it's own layer of lemon filling with a fluffy topping.  With a touch of whipped cream I found it to be light and delicious. 

Source: The Food Librarian


1 9 inch pie crust (unbaked)
3 eggs separated
2/3 cup fresh lemon juice (I used 3 lemons)
1 cup milk
2 tablespoons lemon zest
1 1/2 cups sugar  (add 2 more tbs if you'd like it not quite so tart)
1/4 teaspoon salt
1/3 cup flour

Separate eggs, reserving whites. Beat egg yolks and sugar together. Add lemon juice, milk, salt, and lemon zest and beat thoroughly.Mix in flour.

In a separate chilled bowl, beat the egg whites until stiff peaks form. Fold the whites into the lemon mixture until incorporated.

Pour into pie shell. Bake at 350 degrees and bake until golden brown, approximately 45 minutes.(You can tell I slightly overbaked mine.)

Let cool completely and serve with a dollop of whipped cream.  Store in refrigerator.


1 comment:

The Food Librarian said...

I'm glad you made and enjoyed this! It looks fantastic!! - mary the food librarian