Preheat your oven to 375 degrees F
Cream the butter and sugar together until light
and fluffy. Beat in the egg yolks one at a time,
scraping bowl. Add flour, salt, milk, lemon peel
and juice and beat. Set aside.
In separate, VERY CLEAN, dry bowl, beat the egg
whites until stiff but not dried out. Fold the egg
whites into the lemon batter and pour into chilled
chocolate pastry shells.
Bake at 375 degrees F for 15 minutes.
Lower the oven temperature to 300 degrees F and
bake until golden on top, and a toothpick inserted
in the center comes out clean. This will be about
45 minutes or so, depending on your oven.
Let cool on a rack, and then put it in the fridge
for a few hours or overnight.
Serving
Suggestions
Whip Cream
Originally Submitted
3/23/2013
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