Sunday, June 5, 2016

Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon!


 This pie was my brother's favorite. He passed away almost two years ago and although  I miss him every day I'll be making this pie every August in his honor.  His birthday was August 13th and he was born in 1950.  He left us too soon. Love you Gary<3.

Hi Everyone:  Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven. 

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered  sugar,  1 tsp. vanilla).  Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside

Cream sugar and butter..  Add flour,egg yolks,lemon rind,and juice.  Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell.  Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..

Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor.  A great Easter or anytime dessert!    It really is quite easy using refrigerated Pie crust.  (I used Pillsbury refrigerated pie crust).  A big hit!!!

Happy Baking,
 From my kitchen to yours,


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