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MAMMY'S LEMON SPONGE PIE MAKES ONE 9-INCH PIE When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. My grandmother (Mammy) made them every week. When she was no longer able to bake, my mother made them, though not quite as often. Now I make them, usually for special occasions. Lemon Sponge is one of my favorite pies. For a lighter version without the crust, see the link below for Lemon Sponge Pudding. Either recipe is a quick, easy and delicious dessert or sweet treat. INGREDIENTS 1/2 cup sugar 3 tablespoons all-purpose flour 2 lemons, juiced and rind grated 2 large egg yolks, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon salt 1 cup milk 2 large egg whites One 8 or 9-inch unbaked pie crust, store-bought or homemade Preheat oven to 400° F. Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pie crust. Bake for 10 minutes, then reduce oven temperature to 350° and bake for another 30 minutes or until pie springs back to a light touch. Cool completely on a rack before serving.

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SIMILAR OR RELATED RECIPES Favorite Pie Crust Lemon Sponge Pudding Lemon Meringue Pie Funny Cake (Pie) Additional Pie Recipes Additional Pennsylvania Dutch Recipes

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