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 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 pie is one of my favorites. For a lighter version without the crust, see the link for Lemon Sponge Pudding in the similar and related recipes. It is a delicious way for me to enjoy my favorite pie more often. Either recipe is a quick, easy and special dessert or sweet treat.
- 1/2 cup granulated 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 9-inch unbaked pie crust, store-bought or homemade (see recipe in the related recipes links)
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. Place on cooling rack and cool completely before serving. Leftover pie needs to be refrigerated.