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Lemon Sponge Pie Recipe

   
 

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     Lemon Sponge Pie

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   20 min

Ingredients
2 chocolate pastry crust (see recipe)
3 TB unsalted butter, softened
1 1/4 cup sugar
4 eggs, separated
3 TB all purpose flour
1 pinch kosher salt
1 1/4 cup milk
Zest of two lemons
1/3 cup fresh lemon juice
 

Instructions
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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