Lemon Sponge Pies
Lemon Sponge Pies is an moderately easy dinner. Made with 2 1/2 c. granulated sugar, 6 tbsp. butter or margarine, softened, dash of salt, 8 eggs, separated (jumbo size) and 4 tbsp. grated lemon rind, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Mix sugar and butter well, until light and fluffy.
Beat in 8 egg yolks and salt, again mixing very well.
Add lemon juice and rind, beating well.
Add flour and, lastly, the milk.
Beat egg whites until stiff peaks form and hold, but not dry.
Fold egg white mixture into lemon mixture with wire whisk, rolling it over and over until whites are blended but not deflated.
Pour mixture into 4 unbaked 8-inch pie shells.
Fill as full as possible. Place cookie sheet on bottom shelf of oven.
Preheat oven to 425°. Place pies on cookie sheet.
Bake for 10 minutes at 425°.
Reduce heat to 350° and bake for 50 minutes.
If getting too brown, place another cookie sheet on top shelf.
🍷 Perfect Pairings
Complete your meal with these
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